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–+ servings
Chunky Stuffed Pepper Soup in a pot.
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1 from 1 vote

Stuffed Pepper Soup

A delightful and healthy spin on classic stuffed peppers.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Soup
Cuisine: American
Keyword: Stuffed Pepper Soup
Servings: 6

Ingredients

  • 1 red bell pepper chopped (150 g)
  • 1 green bell pepper chopped (150 g)
  • 1 can of diced tomatoes 14.5 oz / 411 g
  • 4 cups water or beef broth 960 ml
  • 1 medium onion chopped (150 g)
  • 2 cloves garlic minced (10 g)
  • 1 teaspoon olive oil 5 ml
  • 1 teaspoon salt 6 g
  • 1/2 teaspoon black pepper 1 g
  • 2 bay leaves
  • ½ cup cooked white rice 90 g
  • ½ pound ground beef 97% fat-free (225 g)

Instructions

  • Sauté the Vegetables: In a large pot or Dutch oven, heat 1 teaspoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and sauté for an additional minute until fragrant. Add the chopped red and green bell peppers and cook for about 5 minutes, stirring occasionally until the peppers begin to soften.
  • Cook the Ground Beef: Push the vegetables to the sides of the pot to create a well in the center. Add the ground beef to the center of the pot. Cook until the beef is browned, breaking it apart with a spoon as it cooks. This should take about 5-7 minutes. Mix the beef and vegetables together.
  • Add Tomatoes and Seasonings: Add the can of diced tomatoes (with juice) to the pot and stir to combine. Pour in 4 cups of water or beef broth. Add the salt, black pepper, and bay leaves. Stir well to combine all ingredients.
  • Simmer the Soup: Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes. This allows the flavors to meld together and the vegetables to become tender.
  • Add Cooked Rice: After the soup has simmered, add ½ cup of cooked white rice. Stir well and let the soup cook for an additional 5 minutes to ensure the rice is heated through.
  • Final Touches: Remove the bay leaves from the soup and discard them. Taste the soup and adjust the seasoning with additional salt and pepper if needed.

Notes

3 WW points per serving. 

Nutrition

Serving: 366g | Calories: 124kcal | Carbohydrates: 14g | Protein: 13g | Fat: 2.3g | Saturated Fat: 0.9g | Cholesterol: 23mg | Sodium: 928mg | Potassium: 388mg | Fiber: 2.2g | Sugar: 5.3g | Calcium: 40mg | Iron: 2.1mg