Cozy Stuffed Pepper Soup
This cozy stuffed pepper soup is a comforting blend of hearty beef, sweet bell peppers, savory tomatoes, and rice. A warm and satisfying one-pot meal perfect for weeknights.
Equipment
- 1 Large pot
Ingredients
Main ingredients
- 1 lb lean ground beef
- 2 tablespoon olive oil divided
- Salt and freshly ground black pepper
- 1 small yellow onion chopped (1 cup)
- 1 cup chopped red bell pepper a little over ½ of a medium
- 1 cup chopped green bell pepper
- 2 cloves garlic minced
- 2 cans petite diced tomatoes 14.5 oz each
- 1 can tomato sauce 15 oz
- 1 can low-sodium beef broth 14.5 oz
- 2 ½ tablespoon chopped fresh parsley plus more for garnish
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 cup uncooked long grain white or brown rice I love both options
- Cheddar or mozzarella cheese for serving (optional)
Instructions
Instructions
- In a large pot heat 1 tablespoon olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned.
- Drain beef and pour onto a plate lined with paper towels, set aside.
- Heat remaining 1 tablespoon olive oil in pot then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer.
- Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste.
- Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.
- While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup. Serve warm topped with optional cheese and garnish with fresh parsley.
Notes
For more flavor double up on the herbs or substitute with 2 teaspoon Italian seasoning. For thinner soup, add less rice; for thicker soup, add all rice. If saving leftovers, store rice separately to avoid mushy texture the next day.
