Description
A hearty and comforting soup that captures all the classic flavors of traditional stuffed bell peppers in a simple, one-pot meal.
Ingredients
1 lb lean ground beef
2 Tbsp olive oil, divided
Salt and freshly ground black pepper
1 small yellow onion, chopped (1 cup)
1 cup chopped red bell pepper
1 cup 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 Tbsp chopped fresh parsley, plus more for garnish
1/2 tsp dried basil
1/2 tsp dried oregano
1 cup uncooked long grain white or brown rice
Cheddar or mozzarella cheese, for serving (optional)
Instructions
- Step 1: Heat 1 Tbsp of olive oil in a large pot over medium heat. Add the ground beef, season with salt and pepper, and cook until browned, breaking it up with a spoon. Drain the beef and set it aside on a plate lined with paper towels.
- Step 2: Heat the remaining 1 Tbsp of olive oil in the pot. Add the onions, red bell pepper, and green bell pepper and saute for 3 minutes. Add the garlic and saute for 30 seconds more until fragrant.
- Step 3: Pour in the diced tomatoes, tomato sauce, and beef broth. Stir in the parsley, basil, oregano, and the cooked beef. Season with salt and pepper to taste.
- Step 4: Bring the mixture to a light boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, stirring occasionally.
- Step 5: While the soup simmers, prepare the rice according to the directions on its package.
- Step 6: Once the soup has finished simmering, stir in your desired amount of cooked rice.
- Step 7: Serve the soup warm, topped with optional cheese and a garnish of fresh parsley.
Notes
Both long grain white or brown rice work well in this recipe.
The amount of cooked rice added to the soup can be adjusted to your preference.
Topping with cheddar or mozzarella cheese is optional but adds a nice finish.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American