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My 5 year old son has officially declared stuffed peppers as his favorite meal which makes me smile because when I was a kid, they were also one of my favorite meals, so I get his love of the stuffed pepper.
But, sometimes I just don’t have the time or desire to make and assemble stuffed peppers which is why I am obsessed with this soup. It’s basically the exact same ingredients that I use to make my stuffed peppers, but in a soup. So it’s quicker and easier to make and we still get get all the flavors and textures that we love so much. #winwin
I opted for white rice this time around, but you can easily swap in brown rice if you prefer. Actually, you can swap in any grain you like, they would all work. I’ve even made this with riced cauliflower as a veggie packed, lower carb option. They are all delish.
[youtube width=”820″ height=”461″]https://www.youtube.com/watch?v=40XiMkFA4-w[/youtube]
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Ingredients
- 3 cups of cooked white rice
- 1 lb. of grass-fed ground beef
- 1 cup of chopped red bell pepper
- 1 cup chopped green bell pepper
- 1 cup diced onion
- 4 cloves chopped garlic
- 1 28 oz. can of diced tomatoes
- 16 oz. tomato sauce
- 3 cups of reduced sodium chicken broth
- 2 tsp. Italian seasoning
- Salt and pepper to taste
Instructions
- Heat a large pot over a medium heat and add in the ground beef. Season the meat with some salt and pepper and then mix it all together, breaking up the meat with the back of your spoon until you have crumbles.
- Once the meat has browned, add in the peppers, onions, and garlic and cook for another 5 minutes or until the veggies have just began to feel tender.
- Add in the diced tomatoes, tomato sauce, chicken broth, Italian seasoning and a little more salt and pepper. Turn the heat to high and bring it all to a boil and then reduce it back down to a simmer and cook for 25 minutes.
- Scoop into your favorite bowl and top with 1/3 cup of the rice. Serve and enjoy!
Comments
Laurie says
Does the carb number include the rice? If so, do you have any idea of what the carb count would be without the rice if you are doing a low carb diet?
Dani says
Hi Laurie, so… that number DOES include the rice. I believe a half cup of white rice has about 20 -25 grams of carbs, so you can just subtract that from the total.
Emilie says
Hi Dani,
I made this Stuffed Pepper Soup tonight for dinner and it was “delish”. I used brown rice and I also used the 20-minute tomato sauce that I made last night. It’s a hearty and satisfying meal. My hubby said “It’ll be even better tomorrow”. 🙂 Yes, we both enjoyed it very much. I made it after I got home from work, so it really goes together very quickly. This is a Win-Win-Win!!
Thank you for everything you do to help us keep on track.
Dani says
Yay! So glad you guys enjoyed it. It really is such and easy and delish recipe!
Janet says
Hi Dani!
I was a client of yours from Pittsburgh when you were getting started with coaching. Just wanted to say hi! Love this recipe and the website looks great.
Dani says
Hi Janet!! So great to hear from you!! I hope you are doing well -xxoo- thanks for still being here and all of your support.
DMM says
Hi Dani,
This looks so good! Any chance it can be done in a slow cooker?
Dani says
I bet it would work just fine:)
Jules says
Would quinoa change the flavor? I have a daughter who can’t have gluten and grains…pesticides inflame her and my joints,then the guys one wants protein but healthy, my husband just give me anything that’s good!! Let’s just say it’s been hard switching him to roasted vegetables, Hehe! Turkey is not going to happen either. My other problem it’s that i have a serious with my jaw joints so can’t chew tough food. If you could give me a list of low carb, protein rich meals, i would worship you forever! I been switching everything yup organic and trying Turkey burger recipes, I like, but husband hates all! He’s also a very cheap man but will throw away my coupons. So good times huh! Yeah! Help of you can.
Jules