Stuffed Pepper Soup
 
Prep time
Cook time
Total time
 
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
  1. Heat olive oil in dutch oven or heavy-bottom pot over Medium heat until shimmering.
  2. Add ground beef and brown with half the salt, approximately 8 minutes.
  3. Drain off any excess fat from the browned and crumbled beef.
  4. Add the bell peppers, carrot, celery, onion, garlic, Italian seasoning, the remaining salt, and black pepper.
  5. Cook until softened, stirring occasionally, approximately 10 minutes.
  6. Add the tomato paste and cook, approximately 2 to 3 minutes.
  7. Stir in broth, tomatoes and their juices, tomato sauce, and rice.
  8. Bring mixture to a boil.
  9. 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.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2020/01/01/stuffed-pepper-soup/