Hearty Stuffed Pepper Soup
A cozy, one-pot soup that captures the flavors of classic stuffed peppers without the fuss of baking. Ground beef, rice, and colorful bell peppers simmer in a savory tomato broth for a comforting weeknight meal.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb lean ground beef
- 1 medium onion chopped
- 2 bell peppers chopped, any color
- 3 cloves garlic minced
Soup Ingredients
- 1 cup long grain white rice
- 14.5 oz diced tomatoes undrained, canned
- 8 oz tomato sauce canned
- 4 cups beef broth
- 1 tsp Italian seasoning
- salt to taste
- pepper to taste
Instructions
Cooking Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 pound lean ground beef and cook until browned, about 5 minutes, breaking it up with a spoon.1 tbsp olive oil, 1 lb lean ground beef
- Add chopped onion, bell peppers, and minced garlic; sauté until softened and fragrant, about 5 minutes.1 medium onion, 2 bell peppers, 3 cloves garlic
- Stir in rice, diced tomatoes, tomato sauce, beef broth, and Italian seasoning; bring to a boil.1 cup long grain white rice, 14.5 oz diced tomatoes, 8 oz tomato sauce, 4 cups beef broth
- Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes.
- Season with salt and pepper to taste, then ladle into bowls and serve hot.1 tsp Italian seasoning, salt
Notes
Leftovers taste even better the next day.
For extra creaminess, stir in a tablespoon of sour cream just before serving.
Make it vegetarian by swapping beef for lentils and using veggie broth.