Stuffed Pepper Soup (Print Format)
Comforting mix of beef, bell peppers, herbs, and tomatoes in a hearty bowl.
# Ingredients:
→ Meat
01 -
1 lb lean ground beef
02 -
Kosher salt, to taste
03 -
Freshly ground black pepper, to taste
→ Vegetables and Aromatics
04 -
1 small yellow onion, diced
05 -
1 red bell pepper, diced
06 -
1 green bell pepper, diced
07 -
4 garlic cloves, minced
→ Herbs and Spices
08 -
1 tbsp extra virgin olive oil
09 -
½ tsp dried basil
10 -
½ tsp dried oregano
11 -
½ tsp dried thyme
→ Canned Goods & Liquids
12 -
2 (14.5 oz) cans fire-roasted diced tomatoes
13 -
1 (15 oz) can tomato sauce
14 -
2 cups low-sodium beef broth
→ Grain
15 -
2 cups cooked white or brown rice
→ Optional Garnish
16 -
Shaved parmesan cheese
17 -
Fresh parsley, roughly chopped
# Steps:
01 -
Heat a large pot over medium-high heat. Add ground beef, season with salt and pepper, and cook until browned, breaking it apart occasionally. Drain excess grease and transfer beef to a paper towel-lined plate. Set aside.
02 -
In the same pot, heat olive oil over medium heat. Add diced onion and bell peppers and sauté for 3 to 4 minutes until softened. Stir in minced garlic, dried basil, oregano, and thyme; cook an additional 30 seconds until fragrant.
03 -
Return browned beef to the pot. Add fire-roasted diced tomatoes, tomato sauce, and beef broth. Bring to a simmer, cover, and reduce heat to low. Simmer for 20 minutes, stirring occasionally.
04 -
Stir in cooked rice. If desired, add additional broth to thin the soup to preferred consistency. Heat through before serving.
05 -
Ladle soup into bowls and garnish with shaved parmesan cheese and chopped fresh parsley, if desired.
# Tips:
01 -
Use 90% lean ground beef to minimize grease; if using 80%, drain excess fat before sautéing vegetables.
02 -
Ground turkey or chicken can be substituted for beef for a leaner option.
03 -
Italian seasoning can replace the individual dried herbs.
04 -
Each serving is approximately 2 cups.