| Calories: | 140 Kcal |
| Carbohydrates: | 18 g |
| Sugars: | 8 g |
| Protein: | 11 g |
| Total Fat: | 3 g |
| Saturated Fat: | 1.5 g |
| Fiber: | 3 g |
| Sodium: | 852 mg |
If you love classic stuffed peppers but don’t want to spend time stuffing and baking individual peppers, this Stuffed Pepper Soup delivers the same comforting flavors in a much easier format. Ground beef, tender green peppers, tomatoes, brown rice, and a lightly sweet tomato broth come together in a hearty soup that’s especially satisfying on a chilly day. A little brown sugar balances the acidity of the tomatoes while bringing out their natural sweetness.
For the best texture when making this soup ahead, keep the rice separate and stir it into individual portions when serving. This prevents the rice from absorbing too much of the broth while the soup sits in the refrigerator. You can also freeze the soup and add a little broth or water when reheating if it becomes too thick.
This recipe uses brown sugar to balance the acidity of the tomatoes and add a subtle sweetness to the savory broth. The small amount helps round out the tomato flavor without making the soup taste noticeably sweet.
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