Stuffed Pepper Soup with Rice
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 30 min
- Cost
- $15.50
- Nutrition
- 500 cal · 31g protein
- comfort-food
- freezer-friendly
🍳 1 pan + 1 bowl · Picky-eater safe bet: plain rice
Stuffed Pepper Soup with Rice is a weeknight dinner that serves 4 and is on the table in about 40 minutes, for around $16 in groceries. You'll need 1 pan + 1 bowl, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Crusty bread (2 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- LadleDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
- Nesting mixing bowlsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 lb 90% lean ground beef
- 2 count green bell peppers
- 1 count red bell pepper
- 1 count yellow onion
- 3 cloves garlic
- 1 can (14.5 oz) no-salt-added diced tomatoes
- 1 can (15 oz) no-salt-added tomato sauce
- 4 cups low-sodium beef broth
- 1 cup long-grain white rice
- 1 tsp Italian seasoning
- 1 cup shredded mozzarella cheese
Steps
- Start the rice in a separate pot according to package directions; cooking it separately keeps the soup from turning to mush.
- Brown the ground beef with diced onion in a large pot over medium-high heat, about 7 minutes, until the beef reaches 160°F. Drain the fat.
- Add diced peppers and garlic and cook 3 minutes.
- Stir in the tomatoes, tomato sauce, broth and Italian seasoning. Simmer 15 minutes until the peppers are tender.
- Spoon rice into bowls, ladle the soup over, and top with mozzarella.
- Picky eater tip: plain rice with a little cheese on top is a fine bowl.
- Make ahead: keep the soup and rice in separate containers in the fridge up to 3 days, or freeze the soup. Reheat until steaming hot.
On the side: Crusty bread (2 min)
1 loaf crusty bread
- Warm the bread in a 350°F oven for 5 minutes, then slice.
Nutrition per serving
- Protein
- 31 g
- Carbohydrates
- 59 g
- Fiber
- 5 g
- Sugar
- 8 g
- Fat
- 13 g
- Saturated fat
- 6 g
- Sodium
- 980 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop