Description
A warm and hearty soup that captures the flavors of stuffed peppers without the fuss of baking. Perfect for busy nights, this one-pot meal comes together quickly and is filled with beef, bell peppers, rice, and a savory tomato broth.
Ingredients
Main Ingredients
- 1 lb Ground beef (Lean ground beef is preferred.)
- 2 cups Bell peppers (A mix of green and red is ideal.)
- 1 cup Onion (Chopped.)
- 2 cloves Garlic (Minced.)
- 1 cup Rice (White or brown rice.)
- 28 oz Crushed tomatoes (Or tomato sauce.)
- 4 cups Beef broth (Chicken broth can be used in a pinch.)
- 2 tbsp Tomato paste (Optional, for a richer taste.)
- 1 tbsp Italian seasoning
- 1 tsp Paprika (Optional but adds warmth.)
- 1 tsp Salt (Adjust to taste.)
- 1/2 tsp Pepper (Adjust to taste.)
- 1 tbsp Olive oil (If beef is very lean.)
Instructions
Preparation
- Brown the beef: Add ground beef to a large pot over medium heat. Break it up and cook until it’s no longer pink. Carefully drain excess grease if necessary.
- Add onion, peppers, and garlic: Stir in chopped onion and bell peppers. Cook for about 5 minutes until they start to soften. Add garlic and cook for an additional 30 seconds.
- Build the broth: Stir in tomato paste (if using), crushed tomatoes, broth, and seasonings. Scrape the bottom of the pot to pull up the browned flavor.
- Add rice: Stir in the rice. Simmer until the rice is tender. For white rice, this is usually around 15 minutes; for brown rice, it can take closer to 30-40 minutes.
- Taste and finish: Taste the broth and add more salt and pepper if needed. Adjust consistency by adding more broth if too thick, or simmer longer if too brothy.
Notes
For richer flavor, consider adding Worcestershire sauce or extra tomato paste. Cheese on top adds a delightful touch but isn’t necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Cuisine: American