Stuffed Pepper Soup
- 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
- 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.
This recipe is based on the Kitchn version
here.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2020/01/01/stuffed-pepper-soup/
3.5.3251