Stuffed Pepper Soup
Stuffed peppers - in soup form! Ground beef, rice, tomatoes, peppers, herbs and seasonings, served topped with cheddar cheese
Ingredients
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 1 green pepper diced
- 1 large onion diced
- 3 garlic cloves diced
- 2 tbsp olive oil
- 1 lb ground beef I used 90/10
- 1 quart beef broth
- 1 tsp salt more or less to taste
- black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 14.5oz can petite diced tomatoes
- 1 14.5oz can tomato sauce
- 2 tsp dried italian seasoning
- 1/4 tsp red pepper flakes
- 1 cup uncooked long grain rice I used basmati rice
- 4 oz grated cheddar cheese
Instructions
- Heat the oil in the large stock pot over medium heat. Add in the peppers, onions and garlic and add the salt and some black pepper. Cook, stirring occasionally, until the veggies are tender, about 5 minutes. Add in the ground beef and all of the spices and continue to cook, breaking up the beef, until it is mostly cooked.
- Add in the broth and tomatoes and tomato sauce. Bring to a boil over high heat, then reduce to a simmer and cook for about 20 minutes. Add in the rice and if the soup is already very thick, a bit of extra water as the rice will absorb some.
- Cook for about 20-25 minutes, stirring occasionally and adding a little water if needed. You want a thick end result, but you don't want it to completely dry out and burn while cooking the rice. Taste and adjust the seasoning, then serve topped with shredded cheese.
Tried this recipe?Let us know how it was!