Stuffed Pepper Soup

Recipe by: Jess Gordon

This Stuffed Pepper Soup delivers all the comforting flavors of classic stuffed peppers, just in an easier, one-pot form. It’s hearty, flavorful, and packed with protein and veggies to keep you feeling full and satisfied. Perfect for meal prep or a quick weeknight dinner, it’s proof that nourishing meals don’t have to be complicated.

Ingredients:

• 450 g (1 lb) lean ground beef

• 150 g (1 medium, ~5 oz) onion, diced

• 250 g (2 medium, ~9 oz) peppers, chopped

• 10 g (3 cloves, ~0.3 oz) garlic, minced

• 400 g (14 oz can) diced tomatoes

• 425 g (15 oz can) tomato sauce

• 950 ml (4 cups) beef broth

• 200 g cooked rice (1 cup) → about 65 g (⅓ cup) uncooked

• 1 tsp Italian seasoning

• Salt & pepper to taste

Instructions:

1. In a large pot, brown ground beef with onion and garlic. Drain excess fat.

2. Add bell peppers, diced tomatoes, tomato sauce, and broth. Stir in seasoning.

3. Simmer 20–25 minutes, until peppers are tender.

4. Stir in cooked rice before serving.

Macros Per Serving (makes 6 servings):

19g protein
20g carbohydrates
9g fat