Ingredients:
– 1 tablespoon olive oil
– 1 pound ground beef (I use 90% lean)
– 3/4 cup chopped onion
– 1 1/2 teaspoons minced garlic
– Salt and pepper to taste
– 1 red bell pepper, cut into 1/2-inch pieces
– 1 green bell pepper, cut into 1/2-inch pieces
– One can (14.5 ounces) petite diced tomatoes
– 1 can (15 ounces) tomato sauce
– 1 can (14.5 ounces) beef broth
– 2 teaspoons Italian seasoning
– Two cups cooked white rice
– 2 tablespoons chopped parsley
Instructions:
1. Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook until browned, breaking it up into smaller pieces with a spatula (approximately 5-6 minutes).
2. Add the chopped onion to the pot and cook for 4-5 minutes or until softened. Add the minced garlic and cook for an additional 30 seconds.
3. Season the beef and onion mixture with salt and pepper.
4. Add the red and green bell peppers to the pot and cook for 2-3 minutes until they begin to soften.
5. Pour in the petite diced tomatoes, tomato sauce, beef broth, and Italian seasoning. Bring the mixture to a simmer.
6. Cook for 15-20 minutes or until the bell peppers are tender.
7. Stir in the cooked white rice and season the soup with salt and pepper to taste as desired.
8. Sprinkle chopped parsley over the soup and serve.
Whether enjoyed on a chilly evening or as a satisfying meal any day of the week, this soup invites you to savor the familiar taste of stuffed peppers in a convenient and accessible form. Its comforting nature and robust flavors make it a standout addition to your culinary repertoire, embodying the essence of classic comfort food with a modern and practical twist. Immerse yourself in the heartiness and warmth of our Stuffed Pepper Soup, a culinary creation that pays homage to tradition while embracing the ease and comfort of a soul-soothing bowl of soup.