Description
Stuffed Peppers Soup combines all the flavors of traditional stuffed peppers into a warm, comforting, and hearty soup. Ground beef, bell peppers, tomatoes, and rice are simmered in a savory tomato-based broth with Italian herbs.
Ingredients
- 3 tbsp olive oil
- 1 small yellow onion, chopped
- 1 green or red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 large tomato, diced
- 1 lb ground beef (85/15 recommended)
- 3 cups beef stock
- 3 tbsp tomato paste
- 1 tsp dried oregano
- 2 tsp dried basil
- 2 tsp garlic powder
- ¼–½ tsp black pepper, to taste
- Salt, to taste
- ¾ cup Jasmine rice
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion until translucent, about 3–4 minutes.
- Add ground beef and cook until browned, breaking up meat with a spoon.
- Add chopped bell peppers, diced tomato, tomato paste, oregano, basil, garlic powder, salt, and pepper. Stir to combine.
- Pour in beef stock and bring to a boil. Reduce heat and simmer 15 minutes.
- Stir in Jasmine rice and continue to simmer 15–20 minutes, until rice is tender and soup has thickened.
- Adjust seasoning to taste and serve hot.
Notes
- Use different colored bell peppers for a vibrant soup.
- Substitute ground turkey or chicken for a lighter version.
- Leftovers store well in the fridge for 2–3 days and taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American