Stuffed Pepper Soup
A comforting bowl of Stuffed Pepper Soup featuring ground beef, bell peppers, and rice simmered in a savory broth.
Ingredients
Main Ingredients
- 2 pieces bell peppers, diced (any color) Use fresh for best flavor.
- 1 piece onion, chopped
- 2 pieces tomatoes, diced
- 1 lb ground beef
- 1 cup rice (white or brown) Brown rice may take longer to cook.
- 4 cups beef broth Vegetable broth can be used for a lighter version.
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Heat a large pot over medium heat and add the ground beef. Cook until browned completely, then drain any excess fat.
- Add the chopped onions and diced bell peppers to the pot. Sauté until the onions are translucent and the peppers are soft, about 5-7 minutes.
- Stir in the diced tomatoes, beef broth, garlic powder, Italian seasoning, and rice. Mix well.
- Increase the heat until the mixture comes to a boil, then reduce to a simmer. Allow it to simmer for about 20 minutes or until the rice is fully cooked and tender.
- Taste the soup and adjust seasoning with salt and pepper.
- Ladle the soup into bowls and serve warm. Optionally garnish with fresh herbs or serve with crusty bread.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat on the stovetop over medium heat.