This delicious Stuffed Pepper Soup boasts all the yummy flavor of the original dish but with a lot less effort. It's hearty, satisfying, and perfect for a cold winter's night.
Yield: 6
Easy Stuffed Pepper Soup
This delicious Stuffed Pepper Soup boasts all the yummy flavor of the original dish but with a lot less effort. It's hearty, satisfying, and perfect for a cold winter's night.
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 1 tbsp oil
- 1 lb lean ground beef
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 orange bell pepper, diced
- 2 garlic cloves, minced
- 1 tbsp Italian seasoning
- 1 cup long grain white rice
- 1 28-oz can tomato
- 4 cups beef broth
- ½ cup shredded cheddar cheese
- ¼ cup fresh parsley
- Salt and pepper, to taste
Instructions
- In a Dutch oven or pot, heat the oil over medium-high heat. Add the ground beef and cook, breaking it up with the side of a spoon, until it is no longer pink, about 5 to 6 minutes. Add the onion, red bell pepper, green bell pepper, and orange bell pepper. Cook, stirring occasionally, until they begin to soften, about 3 to 4 minutes. Add the garlic and Italian seasoning. Cook, stirring, until they become fragrant, about 30 seconds. Stir in the rice, crushed tomatoes, and beef broth. Season with salt and pepper to taste. Bring the mixtue to a boil then reduce the heat to medium-low. Cook, covered, until the rice is tender, about 15 to 20 minutes.
- Serve immediately topped with the cheddar cheese and parsley. Store in the refrigerator for up to 3 days.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 330Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 77mgSodium: 782mgCarbohydrates: 19gFiber: 3gSugar: 7gProtein: 28g
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