Stuffed Pepper Soup
A hearty stovetop soup combining browned ground beef, sweet bell peppers, tomatoes, onion, garlic, and tender rice in a savory broth.
Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Stovetop
Ingredients
- 1 lb ground beef
- 2 medium bell peppers
- 1 medium yellow onion
- 3 cloves garlic
- 28 oz diced tomatoes
- 6 cups beef broth
- 2 cups cooked white rice
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
Cooking instructions
- Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it into small pieces, until browned and it reaches 160°F (71°C) on an instant-read thermometer, about 7 to 9 minutes. Drain excess fat if needed. (about 9 min) — 160°F (71°C)
- Add the onion and bell peppers. Cook until the vegetables begin to soften, about 5 minutes. Stir in the garlic, paprika, oregano, salt, and black pepper; cook for 30 seconds. (about 5 min) — Medium heat
- Add the diced tomatoes and beef broth. Bring to a boil, then reduce the heat and simmer uncovered until the peppers are tender and the flavors meld, about 18 minutes. (about 18 min) — Gentle simmer
- Stir in the cooked rice and simmer until heated through, about 3 minutes. Taste and adjust the seasoning before serving. (about 3 min) — Hot throughout