Description
A hearty and comforting stuffed pepper soup that combines the flavors of ground beef, bell peppers, tomatoes, and herbs simmered to perfection. This recipe is easy to prepare and perfect for a satisfying weeknight meal, served with optional melted cheese and fresh parsley garnish.
Ingredients
Main Ingredients
- 1 lb lean ground beef
- 2 Tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 small yellow onion, chopped (about 1 cup)
- 1 cup chopped red bell pepper (a little over ½ of a medium 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
- 2 ½ 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
- Brown the beef: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the ground beef, season with salt and black pepper, and cook while breaking it up occasionally until the beef is fully browned. Drain the excess fat and set the beef aside on a paper towel-lined plate.
- Sauté the vegetables: In the same pot, heat the remaining 1 tablespoon of olive oil. Add the chopped onion, red bell pepper, and green bell pepper, cooking and stirring for about 3 minutes until they begin to soften. Add the minced garlic and sauté for an additional 30 seconds to release its aroma.
- Add liquids and seasonings: Pour in the diced tomatoes, tomato sauce, and low-sodium beef broth. Add the chopped fresh parsley, dried basil, dried oregano, and the cooked ground beef back into the pot. Season with salt and pepper to taste. Bring the mixture to a gentle boil.
- Simmer the soup: Once boiling, reduce heat to low, cover the pot, and let the soup simmer gently for 30 minutes. Stir occasionally to prevent sticking and allow flavors to meld.
- Prepare the rice: While the soup simmers, cook the rice according to the package instructions until tender.
- Combine and serve: After the soup has finished simmering, stir in your desired amount of cooked rice. Serve the soup warm topped with shredded cheddar or mozzarella cheese if desired, and garnish with additional fresh parsley for color and freshness.
Notes
- You can substitute ground turkey or chicken for a leaner version.
- Brown rice can be used instead of white rice for added fiber and nutrition.
- Adjust the amount of garlic to your preference for stronger or milder flavor.
- Adding a pinch of red pepper flakes can provide a nice spicy kick.
- The soup keeps well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.