Stuffed Pepper Soup
Warm up with our Stuffed Pepper Soup - a comforting, hearty blend of ground beef, bell peppers, and rice simmered in a rich tomato broth. This easy, one-pot meal is perfect for a cozy dinner and sure to become a fast favorite.
Ingredients
- 1 tablespoon canola oil
- 1 pound lean ground beef
- 1 medium sweet onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 4 cloves garlic minced
- 1 ½ teaspoons Italian seasoning
- ¼ teaspoon crushed red pepper flakes
- 2 14.5-ounce cans diced tomatoes
- 1 8-ounce can tomato sauce
- 3 cups beef broth
- Kosher salt and freshly ground black pepper to taste
- 2 cups cooked white rice
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Brown the Beef: In a large pot, heat the oil over a medium flame. Add the ground beef and cook until it's no longer pink, about 3-5 minutes, breaking it apart as it cooks. Drain off any extra fat and put the beef aside.
- Cook the Vegetables: To the same pot, add the diced onion and both bell peppers. Cook them until they soften, stirring now and then, for about 3-4 minutes.
- Add Flavor: Next, incorporate the garlic, Italian seasoning, and red pepper flakes into the pot, cooking until the mixture smells aromatic, roughly 1 minute.
- Mix in Tomatoes and Broth: Add the diced tomatoes, tomato sauce, beef broth, and the browned beef back into the pot. Season with salt and pepper according to your taste preferences. Bring the soup to a boil, then lower the heat to simmer, letting it cook until the flavors meld, about 15-20 minutes.
- Incorporate Rice and Parsley: Stir the cooked rice and fresh parsley into the soup, warming through for a couple of minutes.
- Ready to Serve: Once everything is heated through, the soup is ready to be served. Enjoy your delicious Stuffed Pepper Soup immediately.