Stuffed Pepper Soup
Stuffed Pepper Soup is a hearty, flavorful dish combining ground beef, bell peppers, and rice in a rich tomato broth. It's a comforting and easy one-pot meal perfect for any time of the year.
Equipment
- Large Dutch oven or pot
- Wooden spoon
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Ladle
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 large green bell pepper chopped
- 1 large red bell pepper chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 1 can 15 oz tomato sauce
- 6 cups beef broth
- 1 cup long grain white rice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- Optional: shredded cheddar cheese crushed red pepper flakes
Instructions
- Heat olive oil in a large pot over medium-high heat. Add ground beef, cook until browned, and drain excess fat.
- Add bell peppers and onion; cook until softened. Stir in garlic and cook for 1 minute.
- Pour in diced tomatoes, tomato sauce, and beef broth. Add rice, oregano, basil, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 25 minutes or until rice is cooked.
- Serve hot with optional cheddar cheese or red pepper flakes.
Notes
Nutrition Facts:
- Calories: 200 per serving
- Protein: 15g
- Carbohydrates: 18g
- Fat: 8g
- Fiber: 3g
- Vitamin C: 50% DV
- Iron: 10% DV