Print
Stuffed Peppers Soup (One-Pot)
This stuffed pepper soup combines the comfort of warm soup with the satisfaction and heartiness of stuffed peppers. Filling, quick, and easy, you'll love this one-pot family meal.
Course Soup
Cuisine American
Keyword Stuffed Pepper Soup, Stuffed Pepper Soup Recipe
Prep Time 20 minutes minutes
Cook Time 35 minutes minutes
Total Time 55 minutes minutes
Servings 12 servings
Calories 164 kcal
Author Natalya Drozhzhin
1 lb ground beef 2 medium carrots chopped 1 large onion diced 1 red bell pepper chopped 1 green bell pepper chopped 1/2 cup rice uncooked 1 tbsp salt 1 tsp ground black pepper 3 bay leaves 10 oz tomato sauce 6 cups beef broth 1/2 cup half and half Preheat a pot over medium-heat. Add ground beef to the pot and break it down into small pieces as it cooks.
Add chopped carrots, diced onion. Sauté until veggies soften. Add bell peppers and cook for 5 more minutes.
Add rice, salt, pepper, bay leaves, tomato sauce and beef broth. Bring it to a simmer. Let it cook for 20 minutes.
Add half and half, cook for 5 more minutes and remove from the heat. Serve with fresh herbs and a dollop of sour cream.
Calories: 164 kcal | Carbohydrates: 11 g | Protein: 9 g | Fat: 9 g | Saturated Fat: 4 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 4 g | Trans Fat: 0.5 g | Cholesterol: 30 mg | Sodium: 1180 mg | Potassium: 346 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 2186 IU | Vitamin C: 24 mg | Calcium: 39 mg | Iron: 1 mg