Stuffed Pepper Soup
A hearty and flavorful soup that captures all the deliciousness of stuffed bell peppers in an easy-to-make soup format. Perfect for a comforting meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pound ground beef
- 1 large onion chopped
- 3 cloves garlic minced
- 2 large bell peppers any color, chopped
- 0.5 cup rice uncooked white rice
- 28 ounce diced tomatoes undrained
- 15 ounce tomato sauce
- 4 cup beef broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup shredded cheese cheddar or mozzarella, for topping (optional)
Instructions
Preparation Steps
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the chopped onion and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the chopped bell peppers, uncooked rice, diced tomatoes (undrained), tomato sauce, and beef broth to the pot. Stir to combine.
- Stir in the dried basil, dried oregano, salt, and black pepper.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the peppers are cooked through.
- Taste and adjust seasoning if needed.
- Serve hot, topped with shredded cheese if desired.
Notes
This soup is even better the next day as the flavors meld together. Feel free to add other vegetables like corn or peas.