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top down view of soup in a bowl with a spoon in in, a little bowl of chopped herbs next to it

Stuffed Pepper Soup

Julia Frey of Vikalinka
All the delicious flavours of stuffed peppers without the fuss. Make this rich and comforting soup instead!
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Prep Time 10 minutes
Cook Time 30 minutes
Course lunch
Cuisine American
Servings 6
Calories 290 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion
  • 2 carrots
  • 2 bell peppers any colour
  • 2 cloves garlic
  • 4 tbsp chopped herbs like parsley or dill see more suggestions in notes
  • 450g/1lbs ground beef lean
  • ¼ tsp dried thyme
  • ½ tsp paprika
  • ½ tsp salt
  • 250ml/1 cup tomato passata/crushed tomatoes
  • 1.5 litres/6 cups beef stock or chicken stock
  • 2 bay leaves
  • 150g/3/4 cup uncooked long grain rice

Instructions
 

  • Heat the olive oil in a soup pot, then add the chopped onion, carrots and bell pepper, saute over low heat for 10 minutes, then add the minced garlic and chopped herbs, cook for 20-30 seconds longer while stirring. 
  • Turn the heat to medium and add the ground beef and break it up with a wooden spoon or a spatula, season the mix with the dried thyme, paprika and salt, cook until no longer pink inside.
  • Pour in the tomato passata or crushed tomatoes and beef stock, stir to combine, then add the bay leaves and rice and bring to a simmer, simmer for 15 minutes until the rice is done. 
  • Serve with sour cream on the side for a creamy soup if desired.

Notes

You can vary the flavour of the soup by adding different herbs:
  • Cilantro(Coriander) for Mexican
  • Mint for Morrocan
  • Basil for Italian

Nutrition

Calories: 290kcalCarbohydrates: 33gProtein: 24gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 47mgSodium: 820mgPotassium: 1068mgFiber: 3gSugar: 7gVitamin A: 4837IUVitamin C: 58mgCalcium: 66mgIron: 4mg
Keyword stuffed pepper soup
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