Stuffed Pepper Soup
User Reviews
5
Stuffed Pepper Soup
Description
To prepare Stuffed Pepper Soup, lean ground beef is browned then drained before being set aside. Onions and diced bell peppers are sautéed until slightly softened, then garlic is added briefly. Canned diced tomatoes, tomato sauce, and beef broth join these aromatics along with fresh herbs like parsley, basil, and oregano, seasoning the broth with salt and pepper. The browned beef is returned to the pot and the mixture simmers to allow flavors to meld.
Cooked rice is prepared separately according to package instructions and stirred in at the end to prevent it becoming mushy. The soup can be served warm, topped with optional cheddar or mozzarella cheese and extra parsley for garnish. This version offers a homestyle take on the stuffed pepper concept in soup form, blending hearty ingredients with fresh vegetables.
For more robust herb flavor, the herbs may be doubled or replaced with Italian seasoning. Rice quantity adjusts the soup's thickness: adding all rice makes it heartier while partial rice keeps it lighter. For leftovers, store soup and cooked rice separately to maintain rice texture when reheated.
Ingredients
- 1 lb ground beef lean
- 2 Tbsp olive oil divided
- salt freshly ground
- black pepper freshly ground
- 1 yellow onion 1 cup, small, chopped
- 1 cup red bell pepper a little over 1/2 of a medium, chopped
- 1 cup green bell pepper chopped
- 2 cloves garlic minced
- 2 (14.5 oz) cans diced tomatoes petite
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can beef broth low-sodium
- 2 1/2 Tbsp parsley plus more for garnish, chopped, fresh
- 1/2 tsp dried basil
- 1/2 tsp oregano dried
- 1 cup long grain white rice I love both options, or brown rice; uncooked
- cheddar cheese for serving (optional, or mozzarella cheese
Instructions
- In a large pot heat 1 Tbsp olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.
- Heat remaining 1 Tbsp olive oil in pot then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer.
- Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.
- While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup.**
- Serve warm topped with optional cheese and garnish with fresh parsley.
Notes
- Doubling the herbs or using Italian seasoning intensifies the flavor profile.
- Adjust rice amount to control soup thickness; less rice yields thinner soup, more rice makes it heartier.
- For leftovers, store cooked rice separately and add to individual servings to prevent rice from becoming mushy.
User Reviews
Overall Rating
5
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