Stuffed Bell Pepper Soup
A robust and satisfying dish echoing the flavors of classic stuffed peppers, this soup combines savory ground beef, tender bell peppers, and soft rice in a rich tomato-based broth, delivering a comfort-filled bowl without the effort of stuffing.
Ingredients
- 2 tablespoons chopped parsley
- 1 green bell pepper diced into 1/2-inch pieces
- 1 tablespoon olive oil
- 1 14.5- ounce can petite diced tomatoes
- 1 15- ounce can tomato sauce
- 2 cups cooked white rice
- 1 14.5- ounce can beef broth
- 1 pound ground beef 90% lean recommended
- 3/4 cup chopped onion
- Salt and freshly ground black pepper to taste
- 1 1/2 teaspoons minced garlic
- 2 teaspoons Italian seasoning
- 1 red bell pepper diced into 1/2-inch pieces
Instructions
- Warm the olive oil in a large stockpot set over medium-high heat. Brown the ground beef thoroughly, using a spatula to crumble the meat into small pieces, about 5 to 6 minutes.
- Introduce the chopped onion to the pot, sautéing until tender, approximately 4 to 5 minutes. Incorporate the minced garlic and continue cooking for an additional 30 seconds.
- Season the contents of the pot with salt and pepper to your liking.
- Add both the red and green bell peppers, cooking them until they begin to soften, about 2 to 3 minutes.
- Pour in the diced tomatoes, tomato sauce, beef broth, and Italian seasoning. Stir well, then bring the mixture to a gentle simmer.
- Allow the soup to simmer uncovered for 15 to 20 minutes, or until the peppers reach desired tenderness.
- Mix in the cooked white rice, adjusting seasoning with more salt and pepper as needed.
- Finish by sprinkling chopped parsley over the soup before serving.
Notes
For optimal flavor without excess grease, 90% lean ground beef is ideal. Should you use a fattier blend, ensure to drain the surplus fat before proceeding. Always use cooked rice, as uncooked rice would absorb too much broth, altering the soup's consistency.