Stuffed Pepper Soup
Like my classic stuffed peppers, this soup is made with basic ingredients like ground beef, tomato and rice. It’s a delicious soup that everyone will love!
This is one of the most comfortable soup recipes with a rich, intimate flavor. It totally reminds me of growing up and being at home. There is so much goodness in a bowl of this hearty soup.
You’ll love the comforting flavors of this soup and the combination of all the flavors. Peppers and tomatoes provide a mild and slightly sweet flavor, while beef has that flavor that will remind you of a traditional stuffed pepper.
* Ingredients:
° 1 pound of lean ground beef
° 2 tablespoons olive oil, divided
° Salt and freshly ground black pepper
° 1 small yellow onion, chopped (1 cup)
° 1 cup chopped red pepper (just over 1/2 half)
° 1 cup chopped green pepper
° 2 garlic cloves, minced
° 2 x 14.5 oz cans of small diced tomatoes
° 1 can (15 oz) tomato sauce
° 1 can (14.5 oz) low sodium beef broth
° 2 1/2 tablespoons chopped fresh parsley
° 1/2 teaspoon of dried basil
° 1/2 teaspoon dried oregano
° 1 cup of white rice
° Cheddar or mozzarella cheese
* Preparation:
In a large pot, 1 tbsp of olive oil over medium heat, when hot, add the meat to the pot and season with S&P. Cook, stirring occasionally when the meat is torn, until golden brown. Drain the meat and pour into a paper towel-lined plate, set aside.
Heat 1 tablespoon of the remaining olive oil in a saucepan, then add the onions, red pepper, green pepper and sauté 3 minutes, then add garlic and sauté for 30 more seconds.
Pour in the diced tomatoes, tomato sauce, beef broth and add the parsley, basil, oregano and cooked meat, then season with S&P to taste. Adduce to a boil, then minimize the heat to small, cover and simmer, stirring occasionally, 30 minutes.
While the soup is simmering, prepare the rice according to package directions, then, when the soup is boiling, add the desired amount of cooked rice to the soup.
Serve hot with optional cheese and garnish with fresh parsley.
ENJOY!
