Stuffed Peppers Soup
Stuffed Peppers Soup is a comforting, homemade dish packed with classic flavors including bell peppers, ground beef, and rice.
Equipment
- Dutch oven
Ingredients
- 3 tablespoon olive oil
- 1 small yellow onion
- 1 green or red bell pepper choose any colors
- 1 yellow bell pepper choose any colors
- 1 large tomato
- 1 lb ground beef 85/15 recommended
- 3 cups beef stock
- 3 tablespoon tomato paste
- 1 teaspoon dried oregano
- 2 teaspoon dried basil
- 2 teaspoon garlic powder
- ¼-1/2 teaspoon black pepper to taste
- salt to taste
- ¾ cup Jasmine rice can substitute with long grain, Basmati or brown rice
Instructions
- Dice all the vegetables first and set them aside.
- Preheat a Dutch oven over medium heat and add olive oil.
- Add diced onions and bell peppers and cook until they start to soften. Mix in diced tomato and cook for a few more minutes.
- Move vegetables over to the sides and add ground beef to the center of the pan. Break it apart, cover the pot with a lid, and cook for a few minutes. After a few minutes, break up the meat some more and start mixing it with the veggies. Close the lid and keep cooking until the beef is mostly done, breaking up as many clumps as you can.
- Mix in tomato paste and then pour in beef stock.
- Season with oregano, basil, garlic powder, salt, and pepper, mix well, and lower the heat to low. Close the lid but leave a small crack for the heat to escape. Cook for about 20 minutes.
- Mix in rice, close the lid back up and cook until the rice is done.
- Serve right away.
Notes
Feel free to choose any color for bell peppers. Use lean ground beef like 90/10 for a leaner option. Store soup and rice in separate airtight containers.
Nutrition
Serving: 1cupCalories: 406kcalCarbohydrates: 32gProtein: 19gFat: 23gSaturated Fat: 7gCholesterol: 54mgSodium: 360mgPotassium: 781mgFiber: 3gSugar: 4gVitamin A: 406IUVitamin C: 58mgCalcium: 59mgIron: 3mg
Tried this recipe?Let us know how it was!