Description
A comforting and hearty one-pot soup that captures all the delicious flavors of stuffed peppers, made easy with ground beef, colorful bell peppers, and tender rice in a savory tomato broth.
Ingredients
Meat and Oil
- 1 lb ground beef
- 1 tbsp olive oil
Vegetables
- 1 onion, chopped
- 3 bell peppers, diced
Liquids and Seasonings
- 3 cups beef broth (use gluten-free broth if needed)
- 1 can (28 oz) crushed tomatoes
- 1 tsp Italian seasoning
- Salt & pepper, to taste
Additional
- 1 cup cooked rice
Instructions
- Brown the beef: Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Once fully browned, drain any excess grease.
- Cook the vegetables: Add the chopped onion and diced bell peppers to the pot. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
- Add liquids and seasoning: Pour in the beef broth and crushed tomatoes. Stir in the Italian seasoning and season with salt and pepper to taste. Bring the soup to a simmer.
- Simmer the soup: Let the soup simmer gently for 20 minutes to allow the flavors to meld and the vegetables to cook through thoroughly.
- Add the rice and finish cooking: Stir in the cooked rice and continue to cook the soup for an additional 5 minutes, ensuring the rice is heated through. Adjust seasoning if necessary.
- Serve: Ladle the soup into bowls and serve hot for a satisfying meal reminiscent of classic stuffed peppers.
Notes
- Use ground turkey instead of beef for a lighter, leaner version of the soup.
- For a gluten-free option, confirm that the beef broth used is gluten-free.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Adding a sprinkle of shredded cheese or a dollop of sour cream on top can enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
