Easy Stuffed Pepper Soup
Easy Stuffed Pepper Soup brings all the classic flavors of stuffed peppers into one hearty, comforting bowl. Made with ground beef, bell peppers, tomatoes, and rice, it's a simple one-pot meal perfect for cozy weeknights or make-ahead lunches
Equipment
- Large Dutch oven
Ingredients
Main Ingredients
- 500 g ground beef
- 1 onion diced
- 1 bell pepper diced, any colour
- 2 cloves garlic minced
- 400 ml beef broth
- 400 g diced tomatoes canned
- 200 g tomato sauce
- 1 cup cooked rice add just before serving
- 1 tsp Italian seasoning
- salt and pepper to taste
Instructions
- Brown the ground beef in a large pot until no pink remains. Drain off excess fat.
- Add diced onion and bell pepper and cook until softened.
- Stir in minced garlic and cook until fragrant (about 1 minute).
- Add diced tomatoes, tomato sauce, beef broth and Italian seasoning. Bring to a simmer and cook for approximately 20 minutes.
- Stir in the cooked rice just before serving. Season with salt and pepper to taste.
- Ladle into bowls and enjoy hot, optionally topped with fresh herbs or shredded cheese.
Notes
- Use day old cooked rice added at the end to keep it firm.
- Freeze the soup bulk (without rice) and add fresh rice when reheating.
- Ground turkey or veggie broth works as substitutes.