Stuffed Pepper Soup
10 min
Prep Time
40 min
Cook Time
50 min
Total Time
6
Servings
Ingredients
- 1 lb lean ground beef
- 2 Tbsp olive oil, divided
- Salt and freshly ground black pepper
- 1 small yellow onion, chopped (1 cup)
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
- 2 (14.5 oz) cans petite diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can low-sodium beef broth
- 2½ Tbsp chopped fresh parsley, plus more for garnish
- ½ tsp dried basil
- ½ tsp dried oregano
- 1 cup uncooked long grain white or brown rice
- Cheddar or mozzarella cheese, for serving (optional)
Instructions
- In a large pot, heat 1 Tbsp olive oil over medium heat. Add the ground beef and season with salt and pepper. Cook, breaking it up, until browned. Drain and set aside on a paper-towel-lined plate.
- Heat the remaining 1 Tbsp olive oil in the pot. Add the onions, red bell pepper, and green bell pepper; sauté 3 minutes. Add the garlic and sauté 30 seconds longer.
- Pour in the diced tomatoes, tomato sauce, and beef broth. Add the parsley, basil, oregano, and cooked beef. Season with salt and pepper to taste. Bring to a light boil, then reduce heat to low, cover, and simmer, stirring occasionally, for 30 minutes.
- While the soup simmers, cook the rice according to package directions.
- Stir the desired amount of cooked rice into the soup (or add to individual bowls). Serve warm, topped with optional cheese and extra parsley.