Stuffed Pepper Soup
An easy dinner that's deliciously satisfying. This recipe is classic stuffed peppers turned into a soup and uses all of the same ingredients (bell peppers, rice, beef, etc).
Servings: 6 servings
Ingredients
- 1 cup uncooked brown rice
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 pound lean ground beef
- 2 cups beef broth
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 2 (15 ounce) cans diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup parsley optional for garnish
Instructions
- Prepare the rice according to the package’s instructions. While the rice cooks, begin making the soup.
- Heat the oil in a large dutch oven or pot over medium high heat. Once hot, saute the onion for 2 - 3 minutes, until translucent. Add the beef, crumbling and cooking until browned. Drain any excess grease.
- Add the remaining ingredients, except for the rice: beef broth, bell peppers, diced tomatoes, tomato sauce, basil, oregano, salt and pepper. Bring to a boil and then simmer, uncovered, 25 - 30 minutes, or until the bell peppers are tender. Stir occasionally.
- Stir in 2 cups of cooked rice and simmer an additional 2 - 3 minutes, until heated through.
- Taste and season, adding additional seasonings if preferred. Add additional beef broth if you prefer more liquid in your soup.
- Serve warm, optionally topped with chopped parsley.
Notes
- Pot size: use a large pot or Dutch oven for this recipe (at least 4 quarts in size).