Stuffed Pepper Soup
Description
If you love stuffed peppers, you'll love this satisfying, comforting, hearty soup. It's ready in under an hour with many basic ingredients that you may already have in your pantry. Serve it with a side salad and a crusty bread, if desired.
Ingredients
1 lb. lean ground beef
2 T. olive oil, divided
salt and freshly ground black pepper
1 c. yellow onion chopped from a small onion
1 c. chopped red bell pepper
1 c. chopped green bell pepper
2 cloves garlic, minced
2 - 14.5 oz. cans petite diced tomatoes (canned diced tomatoes with garlic and herb are great)
15 oz. can tomato sauce
14.5 oz. can low-sodium beef broth
2 1/2 T. chopped fresh parsley, plus more for garnish
1/2 t. dried basil*
1/2 t. dried oregano
1 c. uncooked long grain white or brown rice***
Cheddar or Mozzarella cheese, for serving, if desired
Directions
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In a large pot, heat 1 T. olive oil over medium heat; when hot, add ground beef; season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Discard any grease; transfer ground beef to a paper towel lined plate; set aside.
In the same pat, heat remaining 1 T. olive oil; add onions, red and green bell peppers; saute 3 minutes; add garlic; saute 30 seconds.
Add diced tomatoes, tomato sauce, beef broth; parsley, basil, oregano and cooked beef; season with salt and pepper. Bring to a light boil; reduce heat to low; cover; simmer, stirring occasionally, for 30 minutes.
While soup simmers, cook rice according to directions listed on package. When soup is done simmering, stir in desired amount of cooked rice into soup.***
Serve warm topped with cheese and garnished with fresh parsley.
6 servings.
Tips:
*For even more flavor, double the herbs. It's also good with 2 t. Italian seasoning in place of basil and oregano.
**For a thinner soup don't add all of the rice. For a thicker, heartier soup, add all of the rice.
***If wanting to have the soup for leftovers the next day, don't add the rice to the pot of soup, but add cooked rice to each individual serving, then reserve the cooked rice in a separate container in refrigerator to add to the soup the next day, otherwise it would turn into mush.