Stuffed Pepper Soup

From the Kitchn comes this delicious Stuffed Pepper Soup, based on what else – that ever popular dish the stuffed bell pepper. I like this dish for its robust flavor and even more for the fact that it brings all the flavors of stuffed peppers into a soup so easy to make it should be a crime. This version is stove-top, but I wonder if it could be adapted to an Insta-Pot. I bet it could and then it would be even easier and quicker to prepare. So until I work out the Insta-Pot recipe, enjoy this one. It is perfect for those chilly winter evenings here in the Pacific Northwest – or wherever you may be.

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Stuffed Pepper Soup

Prep time: 10 mins

Cook time: 50 mins

Total time: 1 hour

Serves: 4

Ingredients

1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 medium yellow onion, diced
1 carrot, peeled and diced
2 stalks celery, diced
2 large garlic cloves, minced
1 tbsp olive oil
1 pound lean ground beef
2 tsp kosher salt, divided
1 tbsp dried Italian seasoning
½ tsp freshly ground black pepper
3 cups beef or chicken broth (low sodium is best)
1 15 oz can fire-roasted diced tomatoes
1 tbsp tomato paste
8 oz can tomato sauce
1 cup long grain rice

Instructions

Heat olive oil in dutch oven or heavy-bottom pot over Medium heat until shimmering.
Add ground beef and brown with half the salt, approximately 8 minutes.
Drain off any excess fat from the browned and crumbled beef.
Add the bell peppers, carrot, celery, onion, garlic, Italian seasoning, the remaining salt, and black pepper.
Cook until softened, stirring occasionally, approximately 10 minutes.
Add the tomato paste and cook, approximately 2 to 3 minutes.
Stir in broth, tomatoes and their juices, tomato sauce, and rice.
Bring mixture to a boil.
Reduce the heat to low and simmer covered until the rice is tender, about 20 minutes.

Notes

This recipe is based on the Kitchn version here.

Heat olive oil in dutch oven or heavy-bottom pot over Medium heat until shimmering.
Add ground beef and brown with half the salt, approximately 8 minutes.
Drain off any excess fat from the browned and crumbled beef.
Add the bell peppers, carrot, celery, onion, garlic, Italian seasoning, the remaining salt, and black pepper.
Cook until softened, stirring occasionally, approximately 10 minutes.
Add the tomato paste and cook, approximately 2 to 3 minutes.
Stir in broth, tomatoes and their juices, tomato sauce, and rice.
Bring mixture to a boil.
Reduce the heat to low and simmer covered until the rice is tender, about 20 minutes.