Stuffed Pepper Soup Recipe
Dive into a bowl of this comforting stuffed pepper soup, where savory ground beef, tender bell peppers, and rich tomatoes create a hearty and flavorful meal. Perfect for any time you crave warmth and satisfaction.
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Servings: 6 Serves
Ingredients
- 2 cups cooked white rice
- 1 tablespoon olive oil
- 1 pound ground beef preferably 90% lean
- Salt and pepper to taste
- 3/4 cup chopped onion
- 1 1/2 teaspoons minced garlic
- 1 red bell pepper diced into 1/2-inch pieces
- 1 green bell pepper diced into 1/2-inch pieces
- 1 14.5- ounce can petite diced tomatoes
- 1 15- ounce can tomato sauce
- 1 14.5- ounce can beef broth
- 2 teaspoons Italian seasoning
- 2 tablespoons chopped parsley
Instructions
- Begin by heating olive oil in a large pot over medium-high heat. Add the ground beef, breaking it apart as it cooks, until browned, about 5-6 minutes.
- Toss in the chopped onions and cook until softened, which should take around 4-5 minutes. Follow with the minced garlic, sautéing for about 30 seconds until fragrant.
- Season the beef and onion mixture generously with salt and pepper.
- Next, incorporate the diced red and green bell peppers into the pot, allowing them to cook for 2-3 minutes.
- Pour in the diced tomatoes, tomato sauce, and beef broth. Add the Italian seasoning, and stir the mixture well. Bring the soup to a simmer and let it cook for 15-20 minutes, or until the peppers have softened to your liking.
- Finally, stir in the cooked white rice. Adjust the seasoning with additional salt and pepper as needed. Garnish with chopped parsley before serving. Enjoy your hearty stuffed pepper soup!
Notes
I suggest opting for 90% lean ground beef, as it offers a rich flavor without the extra grease. If you choose beef with a higher fat content, be sure to drain any excess fat from the pot before proceeding with the recipe.
Additionally, this recipe requires cooked rice. Using cooked rice is crucial because uncooked rice would absorb too much of the soup's broth, leaving it dry.