Stuffed Pepper Soup

by Sheryl

This recipe is very easy to prepare and with some basic ingredients you’ll be able to make the most hearty, comforting, and delicious soup that everyone will love. All the flavors blended in one bowl – the fainty sweet flavor of the peppers and tomatoes, the beef, and the rice that gives this soup a great texture.

Ingredients

1 lb lean ground beef
2 tablespoons olive oil, divided
Salt and freshly ground black pepper
1 small yellow onion chopped (1 cup)
1 c. chopped red bell pepper (a little over 1/2 of a medium)
1 c. chopped green bell pepper
2 cloves garlic, minced
2 (14.5 oz) cans petite diced tomatoes
1 (15 oz) can tomato sauce
1 (14.5 oz) can low-sodium beef broth
2 1/2 tablespoons chopped fresh parsley, plus more for garnish
1/2 teaspoon dried basil*
1/2 teaspoon dried oregano
1 c. uncooked long-grain white or brown rice (I love both options)
Cheddar or mozzarella cheese, for serving (optional)

How to make Stuffed Pepper Soup

Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat. Add the beef and season with salt and pepper. Stir occasionally to beak the beef. Cook until the beef is browned. Once browned, drain the excess oil from the beef and let it sit in a plate lined with paper towels.

Step 2: In the same pot, heat the remaining 1 tablespoon of olive oil and add the onions, red bell pepper, green bell pepper and saute for about 3 minutes. Stir in the garlic and saute for another 30 seconds.

Step 3: Add the diced tomatoes, tomato sauce, beef broth, parsley, basil, oregano, and cooked beef. Season with salt and pepper to taste. When it is lightly boiling, reduce the heat to low. Cover and let it simmer for 30 minutes while stirring occasionally.

Step 4: Meanwhile, cooked the rice.

Step 5: When the soup stops simmering scoop the desired amount of rice and add it into the soup.

Step 6: Sprinkle the cheese and fresh parsley on top. Serve warm. Enjoy!

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