Stuffed Pepper Soup
A cozy bowl of Stuffed Pepper Soup that brings the charming flavors of classic stuffed peppers into a hearty, comforting soup, perfect for chilly days.
Ingredients
Main ingredients
- 1 lb ground beef Use lean ground beef for less grease.
- 1 cup rice (white or brown) Use brown rice for a healthier option, cook time may vary.
- 3 bell peppers, chopped Any color of bell peppers can be used.
- 1 can diced tomatoes (14.5 oz)
- 4 cups beef broth Can adjust based on desired consistency.
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or mozzarella) for topping
Instructions
Preparation
- Heat a large pot over medium heat.
- Add ground beef to the pot and cook until browned, about 5-7 minutes, breaking it apart as it cooks.
- Drain excess fat from the pot.
- Add chopped onion and minced garlic; cook until tender and translucent, about 3-4 minutes.
- Stir in the chopped bell peppers and cook for another 3-4 minutes until soft.
- Mix in the diced tomatoes (with juice), beef broth, rice, Italian seasoning, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low and cover to simmer for 20-25 minutes.
- Once the rice is tender, serve the soup in bowls and top with shredded cheese.
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Notes
Customize with hot sauce or fresh herbs. Store in airtight containers for up to 3-4 days in the refrigerator, or freeze for up to 3 months.