Stuffed Pepper Soup
Warm up with this hearty Stuffed Pepper Soup! Loaded with beef, peppers, and rice in a rich tomato broth. Easy, cozy, and full of flavor.
Ingredients
- 1 pound lean ground beef
- 2 tablespoons olive oil divided
- Salt and black pepper to taste
- 1 yellow onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 2 cloves garlic minced
- 2 cans 14.5 oz each diced tomatoes
- 1 can 15 oz tomato sauce
- 1 can 14.5 oz low-sodium beef broth
- 1 cup cooked white or brown rice
- A handful of fresh parsley chopped
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
Optional: shredded cheddar or mozzarella cheese for topping
Instructions
Step 1: Brown the Beef
- Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat.
- Add the ground beef, season with salt and pepper, and cook until browned.
- Remove the beef with a slotted spoon and set aside.
Step 2: Sauté the Veggies
- In the same pot, add the remaining tablespoon of olive oil.
- Toss in the chopped onion, red pepper, and green pepper. Sauté until softened (about 5–6 minutes).
- Add the garlic and cook for another minute.
Step 3: Combine Everything
- Return the beef to the pot. Add diced tomatoes, tomato sauce, beef broth, dried basil, and oregano.
- Stir everything together and bring to a boil.
- Reduce heat and let the soup simmer for 30 minutes to develop flavor.
Step 4: Add the Rice
- While the soup simmers, cook the rice according to package instructions.
- Once ready, stir the rice into the soup—or add it directly to individual bowls for better texture when storing leftovers.
Step 5: Serve and Garnish
- Ladle the soup into bowls. Top with shredded cheese and chopped parsley if desired.