Stuffed Pepper Soup
A comforting soup that captures the flavors of stuffed peppers in a warm, hearty broth.
Equipment
- Deep pot or Dutch oven
- Wooden spoon
Ingredients
- 1 Tbsp olive oil
- 3 medium bell peppers chopped (any color)
- 2 cloves garlic minced
- 1 small onion chopped
- 1 lb ground beef
- 1/2 tsp salt
- 1/2 tsp pepper
- 6 cups beef broth
- 28 oz crushed tomatoes
- 14 oz fire-roasted diced tomatoes
- 2 tsp dried Italian seasoning
- 1 cup uncooked rice
Instructions
- Gather all your ingredients and chop the bell peppers, onion, and mince the garlic.
- In a deep pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped bell peppers, garlic, and onion to the pot. Sauté for about 5-7 minutes until softened.
- Increase the heat slightly and add the ground beef. Season with salt and pepper. Cook until browned, about 6-8 minutes.
- Pour in the beef broth, crushed tomatoes, fire-roasted diced tomatoes, and Italian seasoning. Stir to combine.
- Allow the mixture to come to a gentle simmer. Cook uncovered for about 20 minutes.
- Stir in the uncooked rice and let the soup simmer for an additional 15 minutes, or until the rice is tender.
- Once the rice is cooked, stir well, taste, and adjust seasoning as needed. Serve hot.
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Notes
Leftovers can be stored in airtight containers in the refrigerator for 3-4 days.