Stuffed Pepper Soup Recipe
A warming, robust soup echoing the flavors of traditional stuffed peppers, this hearty dish features tender bell peppers, seasoned ground beef, savory tomatoes, and rice all simmered in a rich tomato-based broth.
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Servings: 6
Ingredients
- 2 teaspoons Italian seasoning
- 1 tablespoon olive oil
- 1 green bell pepper diced into ½-inch pieces
- 1 14.5- ounce can petite diced tomatoes
- 1 pound ground beef 90% lean recommended
- 2 tablespoons fresh parsley chopped
- Salt and freshly ground black pepper to taste
- 3/4 cup chopped yellow onion
- 1 14.5- ounce can beef broth
- 2 cups cooked white rice
- 1 15- ounce can tomato sauce
- 1 1/2 teaspoons minced garlic
- 1 red bell pepper diced into ½-inch pieces
Instructions
- Warm olive oil in a large saucepan over medium-high heat. Add ground beef and sauté until thoroughly browned, crumbling the meat as it cooks, about 5 to 6 minutes.
- Introduce chopped onion and continue to cook for 4 to 5 minutes, until softened. Stir in garlic and allow it to become fragrant, about 30 seconds.
- Season mixture with salt and pepper.
- Incorporate diced red and green bell peppers and cook for an additional 2 to 3 minutes, allowing them to slightly soften.
- Pour in diced tomatoes, tomato sauce, beef broth, and Italian seasoning. Bring the mixture to a gentle simmer.
- Let simmer uncovered for 15 to 20 minutes, or until bell peppers reach desired tenderness.
- Fold in the cooked rice and adjust seasoning with additional salt and pepper if needed.
- Finish with a garnish of chopped parsley before serving.
Notes
Opt for 90% lean ground beef to achieve a balanced flavor without excess fat. If using a higher fat content, consider draining the rendered grease before adding vegetables. Use only cooked rice, as uncooked rice will absorb too much broth and alter the soup's consistency.