Description
A comforting one‑pot stuffed pepper soup packed with ground beef, green bell peppers, tomatoes, and rice — a copycat of Culver’s classic stuffed pepper soup.
Ingredients
- 4 large green bell peppers, diced
- 1½ pounds ground beef
- 1 large onion, chopped
- 3 cloves garlic, minced
- 28 oz can fire‑roasted diced tomatoes
- 14.5 oz can tomato sauce
- 2 cups beef stock
- 1 cup cooked rice
- 1½ teaspoons dried basil
- 1½ teaspoons dried oregano
- salt and pepper, to taste
- shredded cheese (optional, for garnish)
Instructions
- Brown the ground beef in a large pot or Dutch oven over medium heat. Once browned, remove the beef and set aside.
- In the same pot, sauté the diced green bell peppers, chopped onions, and minced garlic until tender.
- Return the browned beef to the pot and add the fire‑roasted diced tomatoes, tomato sauce, and beef stock. Mix well.
- Allow the soup to simmer, then add in the cooked rice, dried basil, dried oregano, salt, and pepper. Stir everything together.
- Let the soup simmer for approximately 30 minutes to allow flavors to meld together.
- Taste the soup and adjust seasonings if needed.
- Serve hot, topped with shredded cheese if desired. Enjoy!
Notes
- You can substitute yellow or red bell peppers instead of green for a sweeter flavor.
- For a leaner version, use ground turkey or ground chicken instead of beef.
- If you like it spicier, add red pepper flakes or a favorite hot sauce while simmering.
- Cook the rice ahead of time — do not cook raw rice in the soup, or it will absorb too much broth and become mushy.
- Leftovers keep 3‑4 days in the refrigerator or freeze up to 2 months. Defrost overnight in fridge and reheat on stove or microwave. Add extra broth if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 371
- Sugar: 10 g
- Sodium: 767 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 77 mg
