Description
This hearty Stuffed Pepper Soup captures all the flavors of stuffed peppers in a warm, comforting bowl. Perfect for chilly evenings!
Ingredients
Scale
- For the Soup:
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 onion, diced
- 3 bell peppers (red, green, yellow), diced
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 1 cup cooked white rice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- For Garnish:
- Fresh parsley, chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain excess fat.
- Add the diced onion, bell peppers, and garlic to the pot. Cook for 5-7 minutes, until softened.
- Stir in the diced tomatoes, tomato sauce, beef broth, oregano, basil, salt, and pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
- Add the cooked rice to the soup and stir to combine. Let it simmer for another 5 minutes.
- Serve hot, garnished with fresh parsley.
Notes
This soup pairs wonderfully with crusty bread or a side salad!
- Prep Time: 10 minutes
- Cook Time: 30 minutes