Description
All the cozy flavors of classic stuffed peppers in a hearty weeknight soup. Made with protein, veggies, and just enough richness for steady energy and serious comfort.
Ingredients
- 1 lb ground beef (90/10 recommended)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- ½ tsp paprika
- 1 tsp Italian seasoning
- ½ tsp salt
- 2 tsp balsamic vinegar
- 1 (14 oz) can petite diced tomatoes
- 1 (28 oz) can crushed tomatoes
- 14.5 oz beef broth
- 2 Tbsp heavy cream
For Serving:
- Cooked rice (about ½ cup cooked per bowl)
- Shredded cheddar cheese
- Fresh parsley, chopped
Instructions
- Brown the beef. Add ground beef to a large pot or Dutch oven over medium-high heat. Break into crumbles as it cooks. Once browned, transfer to a plate and set aside.
- Build the base. Add diced peppers and onion to the pot with the drippings. Sauté about 5 minutes until soft but still holding their shape. Add garlic and cook another minute until fragrant.
- Add beef and spices. Return the beef to the pot. Stir in paprika, Italian seasoning, salt, and balsamic vinegar. Sauté 2 minutes to let the flavors bloom.
- Add tomatoes and broth. Pour in the diced tomatoes, crushed tomatoes, and beef broth. Stir, bring to a gentle boil, then reduce heat and simmer 20 minutes.
- Finish with cream. Remove pot from heat and stir in the heavy cream.
- Serve. Scoop cooked rice into each bowl. Ladle soup over top and finish with shredded cheddar and fresh parsley.
Nutrition
- Serving Size: 1
- Calories: 228
- Sugar: 9.3 g
- Sodium: 855.9 mg
- Fat: 5.4 g
- Carbohydrates: 16.6 g
- Fiber: 4 g
- Protein: 28.9 g
- Cholesterol: 72 mg
