Description
A stuffed pepper soup that delivers classic comfort with tender peppers, seasoned ground beef, tomato broth, and rice.
Ingredients
1 tablespoon extra virgin olive oil
1 pound ground beef
1 cup diced onion
½ tablespoon minced garlic
2 cups diced bell peppers
14 ½ oz can petite diced tomatoes
15 oz can tomato sauce
3 cups water
2 cups low sodium beef broth
½ teaspoon dried parsley
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon black pepper
1 bay leaf
¼ teaspoon red pepper flakes
⅔ cup long grain white rice
Instructions
1. In a large pot, heat olive oil over medium heat. Add ground beef and cook 10 minutes until browned.
2. Add onion and garlic. Sauté 2 minutes.
3. Add peppers, tomatoes, water, broth, spices, and rice. Stir.
4. Cover and bring to a boil. Stir often.
5. Reduce heat and cook uncovered 2 minutes.
6. Remove from heat and rest 10 minutes. Remove bay leaf and serve.
7. (Instant Pot option included in article)
8. (Crockpot option included in article)
Notes
Rice absorbs broth as it sits. Add more broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 37 minutes
- Category: Soup
- Method: Stovetop / Instant Pot / Crockpot
- Cuisine: American
Nutrition
- Serving Size: 2.5 cups
- Calories: 327
- Sugar: 9
- Sodium: 633
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 1
- Trans Fat: 1
- Carbohydrates: 31
- Fiber: 4
- Protein: 20
- Cholesterol: 51