Stuffed Pepper Soup

Makes 6 Servings

Category: Pepper Recipes | Home/Family

Ingredients

Stuffed Pepper Soup

1  Red bell pepper, medium
1  Green bell pepper, medium
1  Yellow onion, medium
3  Garlic, cloves
1 tablespoon  Olive oil
1 pound  Ground beef, lean
1 ½ teaspoons  Kosher salt, divided
1 tablespoon  Italian seasoning, dried
½ teaspoon  Black pepper, freshly ground
6 cups  Beef or chicken broth, low-sodium
1 (14½-ounce) can  Fire-roasted diced tomatoes
1 (15-ounce) can  Tomato sauce
1 cup  Brown rice, long-grain
¼ cup  Parsley leaves, fresh (optional)

Stuffed Pepper Soup Directions

  1. Prepare the following, placing them all in the same bowl: Core, seed, and dice 1 red and 1 green bell pepper, dice 1 medium yellow onion, and mince 3 garlic cloves.
  2. Heat 1 tablespoon olive oil in a 6-quart or larger Dutch oven or heavy-bottom pot over medium heat until shimmering. Add 1 pound ground beef, season with ½ teaspoon of the kosher salt, and use a wooden spoon to break it up into large pieces. Let the beef brown undisturbed for 4 to 5 minutes. Break the beef up into smaller pieces and continue to cook until mostly cooked through, 2 to 3 minutes more. Drain off any excess fat.
  3. Add the bell peppers, onion, garlic, 1 tablespoon Italian seasoning, the remaining 1 teaspoon kosher salt, and ½ teaspoon black pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in 6 cups beef or chicken broth, 1 can fire-roasted diced tomatoes and their juices, 1 can tomato sauce, and 1 cup long-grain brown rice. Bring to a boil.
  4. Reduce the heat to low and simmer uncovered until the rice is tender, about 30 minutes. Meanwhile, coarsely chop 1/4 cup fresh parsley leaves, if desired. Sprinkle the parsley on the soup before serving.

Recipe notes

Make ahead: If not eating immediately, cook the rice separately, and stir into the soup when ready to serve.

Storage: The rice will continue absorbing liquid from the soup as it cools, gradually making it softer and mushier. If you’re planning on leftovers, it’s best to cook the rice separately. Leftover soup, without the rice, can be stored in an airtight container in the refrigerator for up to 1 week or frozen for several months.

Source: kitchn.

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