Easy One-Pot Stuffed Pepper Soup

Name: One-Pot Stuffed Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 lbs (907 g) lean ground beef; 2 tbsp olive oil; 1 onion (diced); 6 garlic cloves (chopped); 2 red bell peppers (seeded and diced); 2 green bell peppers (seeded and diced); 2 cans fire-roasted diced tomatoes with juices; 32 oz (907 g) good quality beef broth; 2 tsp ground cumin; 2 tsp dried oregano; kosher salt; freshly ground black pepper; freshly chopped cilantro; parsley; shredded cheddar cheese; 2 cups (473 ml) long grain white rice cooked

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This hearty One-Pot Stuffed Pepper Soup is easy, healthy, and scrumptious. It’s the perfect busy weeknight meal.

This Stuffed Pepper Soup was one of our favorite meals last month, when we were trying not to pine over the loss of breadsticks on our month-long stint with Whole30.

The Littles enjoyed hearty bowls of this flavorful soup with big scoops of fluffy rice. And though I’m a rice geek, this stuffed pepper soup is more than satisfying on its own. Hubby and I were totally content with this soup sans rice.

Reasons this One-Pot Stuffed Pepper Soup gets immediate raves:

It’s supremely comforting, especially on a chilly evening
It’s entirely healthy and guiltless slurping
It comes together in less than an hour
Leftovers are fantastic
About #4…I’m all for leftovers, particularly on busy weeknights. You can easily switch it up a bit by adding other grains, noodles, or potatoes to renew the dish for the next day.

Here’s to guiltless, delicious goodness all in one easy pot.

Enjoy.

One-Pot Stuffed Pepper Soup

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Author: Amy Dong
Total Time: 45 minutes
Yield: Serves 6
Diet: Omnivore, Gluten-Free

Description

Hearty beef and pepper soup, simmered to perfection in one pot. A simple, satisfying weeknight meal.

Ingredients

Units Scale

2 lbs (907 g) lean ground beef
2 tbsp olive oil
1 onion (diced)
6 garlic cloves (chopped)
2 red bell peppers (seeded and diced)
2 green bell peppers (seeded and diced)
2 cans fire-roasted diced tomatoes with juices
32 oz (907 g) good quality beef broth
2 tsp ground cumin
2 tsp dried oregano
kosher salt
freshly ground black pepper
freshly chopped cilantro
parsley
shredded cheddar cheese
2 cups (473 ml) long grain white rice cooked

Instructions

For the Soup:
In a large heavy pot or Dutch oven over medium-high heat, brown the beef until cooked through. Drain in a colander.
Meanwhile, add olive oil and cook onions over medium-high heat, stirring, for 2 minutes. Add garlic and stir for another minute.
Add peppers, 1 tsp kosher salt, ¼ tsp black pepper, and continue stirring for 2-3 minutes.
Add the diced tomatoes with juices, broth, cumin, and oregano. Bring to a simmer. Cover and simmer for 30 minutes.
Add back the browned beef and stir into the soup just until warmed through.
Taste and season with additional salt and pepper as needed.
Ladle soup into individual bowls, with a large scoop of cooked rice, if using.
Garnish with cilantro, parsley, or shredded cheese.

Notes

For a richer flavor, use bone-in beef chuck and shred it after browning instead of ground beef.
To make this soup vegetarian, substitute the ground beef with 1 (14.5 oz) can of drained and rinsed lentils or 1 cup of cooked quinoa.
Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering
Cuisine: American