Bacon Stuffed Pepper Soup
Equipment
- 1 Large pot
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 4 slice bacon chopped
- 1 pound ground beef
- 1 cup onion diced
- 1 cup red bell pepper diced
- 1 cup green bell pepper diced
- 2 clove garlic minced
- 1 can (14.5 ounces) diced tomatoes
- 4 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- salt to taste
- pepper to taste
- 1 cup cooked rice
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy.
- Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Add the ground beef to the pot and cook until browned, breaking it apart with a wooden spoon.
- Drain excess fat if needed.
- Add the diced onion, red bell pepper, green bell pepper, and minced garlic to the pot and cook until the vegetables are tender.
- Stir in the diced tomatoes, beef broth, tomato paste, and Italian seasoning.
- Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
- Season the soup with salt and pepper to taste.
- Stir in the cooked rice and crispy bacon.
- Allow the soup to rest for 5 minutes before serving.
Notes
For the best results, use fresh vegetables to enhance the flavor of the soup. You can experiment with different types of rice or even add a sprinkle of shredded cheese on top for extra richness. Adjust the seasoning to your preference, and consider adding a dash of hot sauce for a spicy kick.
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