Stuffed Pepper Soup
Stuffed pepper soup is a one pot dinner with all of the flavors of a stuffed pepper that is very hearty and satisfying.
Equipment
- 1 Stockpot or Dutch oven
Ingredients
- 1 lb lean ground beef (I use 85/15 ground beef). If you use 90/10 you may need to add a little olive oil when you brown the beef.
- 1/2 large yellow onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 14.5 oz cans fire roasted salsa style tomatoes (you may substitute any diced canned tomatoes that you have)
- 4 cups beef broth (may use low sodium and adjust salt as needed), Chicken or vegetable broth could also be used.
- 1 tsp dried Italian seasoning
- 1 tsp fine sea salt
- 1/4 tsp black pepper
- 1 tbsp brown sugar
- 1/4 tsp crushed red pepper flakes (if you like it more spicy add 1/2 tsp)
- 1 1/2 cups cooked white rice (you can use regular or instant rice). I used instant rice to cut down on preparation time.
- Garnish with fresh chopped basil, optional. May also sprinkle freshly grated parmesan cheese on top if desired
Instructions
- In a large stockpot or Dutch oven brown your hamburger over medium high heat. If using 90/10 ground beef add about 1 tbsp olive oil. Start browning the beef and break up with a wooden spoon.
- When beef is losing its pinkness add the onion and peppers. Continue to saute, stirring occasionally, until the beef is browned and vegetables are becoming tender, about 4 minutes.
- Add garlic and saute mixture for one minute.
- Stir the tomatoes and beef broth, Italian seasoning, salt and pepper, brown sugar and crushed red pepper flakes into the soup and bring to a boil. Continue to simmer for about 15 minutes or until soup is hot.
- Stir the rice into the soup and simmer another 1-2 minutes.
- Top with chopped basil and parmesan cheese if desired.
Tried this recipe?Let us know how it was!