Description
All the comforting flavors of traditional stuffed peppers transformed into a hearty, one-pot soup packed with ground beef, rice, tomatoes, and tender bell peppers.
Ingredients
- Ground Beef: 1 pound
- Green Bell Pepper: 2 large, chopped
- Onion: 1 medium, diced
- Garlic: 3 cloves, minced
- Diced Tomatoes: 1 can (28 ounces)
- Tomato Sauce: 1 can (15 ounces)
- Beef Broth: 4 cups
- White Rice: ¾ cup, uncooked
- Salt: 1 teaspoon
- Black Pepper: ½ teaspoon
Instructions
- Preheat Your Equipment: Heat a large pot or Dutch oven over medium-high heat.
- Combine Ingredients: Brown ground beef, then add chopped onions and bell peppers. Sauté until softened. Stir in garlic and cook until fragrant.
- Prepare Your Cooking Vessel: No additional prep—keep using the same pot.
- Assemble the Dish: Stir in diced tomatoes, tomato sauce, and beef broth. Scrape up any browned bits.
- Cook to Perfection: Bring to a simmer, add rice, salt, and pepper. Cover and cook for 20–25 minutes until rice is tender.
- Finishing Touches: Adjust seasoning and thin with broth if needed.
- Serve and Enjoy: Garnish with fresh parsley or cheese and serve with crusty bread.
Notes
- Add rice later in the cooking process to avoid mushiness.
- For extra richness, stir in a splash of cream or top with shredded cheese.
- Let the soup rest for 5 minutes before serving to deepen the flavor.
- Freeze portions for quick, comforting meals later on.