Stuffed Pepper Soup
Made with ground beef, bell peppers, onions, garlic, and diced tomatoes simmered with rice in a tomato broth.
Ingredients
- 1 lb lean ground beef
- 2 tablespoon butter
- 1 red bell pepper diced
- 1 green bell pepper diced
- ½ yellow onion diced
- 1 tablespoon minced garlic
- 1 15 oz can fire-roasted diced tomatoes, drained
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon dried Italian seasoning
- 3-4 cups beef broth
- ½ cup long-grain white rice
- 1 15 oz can tomato sauce
- Salt & pepper to taste
Instructions
- Prep bell peppers, onion, and garlic; set aside.
- In a large stock pot or Dutch oven, cook ground beef over medium heat until browned and crumbled. Transfer beef to a paper towel–lined plate, and drain grease from pot.
- Melt butter in the same pot. Add peppers and onion; sauté 4 minutes until softened. Add garlic and cook 1 minute more.
- Stir in diced tomatoes, Worcestershire sauce, brown sugar, and Italian seasoning.
- Add 3 cups beef broth and rice. Bring to a medium-high simmer and cook 15 minutes, until rice is tender, adding more broth as needed.
- Stir in cooked beef and tomato sauce. Season with salt and pepper. Simmer 5 minutes more.
- Serve warm.
Notes
- After beefs cooks, transfer it to a paper towel lined plate to drain excess grease.
- Start with 3 cups of beef broth. Add extra gradually as needed, jut enough to keep rice and veggies covered while simmering.
- Rice will absorb broth as it simmers. Test rice at the 10 minute mark and adjust time from there.
- Nutrition values are an estimate only.
Nutrition
Calories: 380kcalCarbohydrates: 32gProtein: 22gFat: 18gSodium: 780mgFiber: 3gSugar: 7g
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