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High Protein Stuffed Pepper Soup

A comforting and nutritious high protein stuffed pepper soup, featuring ground beef, vibrant bell peppers, and hearty rice in a flavorful broth. Perfect for family dinners or meal prepping.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb Ground beef Can substitute with lean turkey or plant-based alternative
  • 2 cups Orange or yellow bell peppers, diced
  • 1 cup Onion, diced
  • 1/2 tbsp Garlic, minced
  • 2/3 cup White rice, long grain Can replace with cauliflower rice for a low-carb option
  • 3 cups Water
  • 1 14 1/2 oz can Tomatoes, petite diced
  • 1 15 oz can Tomato sauce
  • 2 cups Beef broth, low sodium
Spices and seasonings
  • 1/2 tsp Basil, dried
  • 1/2 tsp Oregano, dried
  • 1/2 tsp Parsley, dried
  • 1/4 tsp Black pepper
  • 1/4 tsp Red pepper flakes
  • 1 tbsp Olive oil, extra virgin For sautéing

Method
 

Cooking
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion and minced garlic, sautéing until they turn translucent.
  3. Stir in the ground beef, cooking until it’s nicely browned.
  4. Toss in the dried basil, oregano, parsley, black pepper, and red pepper flakes; mix well.
  5. Add the diced bell peppers, cooking for a few more minutes until they soften.
  6. Pour in the low sodium beef broth, tomato sauce, petite diced tomatoes, and water.
  7. Stir in the rice and toss in the bay leaf.
  8. Bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes until the rice is tender and flavors meld beautifully.
  9. Don’t forget to remove the bay leaf before serving. Enjoy it hot!

Notes

Consider topping each bowl with fresh herbs or Greek yogurt for creaminess. Pairs well with crusty bread or a side salad. Can be customized by adding black beans and corn for a southwestern flair or using cauliflower rice for a low-carb option.