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cottage cheese pepper soup

Cottage Cheese Stuffed Pepper Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Cutting board
  • 1 sharp knife
  • 1 measuring cup
  • 1 measuring spoon set

Ingredients
  

  • 2 tablespoon olive oil
  • 1 large onion chopped
  • 2 clove garlic minced
  • 1 pound ground beef
  • 2 bell peppers chopped
  • 1 can diced tomatoes 14.5 ounces
  • 4 cup beef broth
  • 1 cup cottage cheese
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked rice

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add the chopped onion and minced garlic to the pot, sauté until the onion is translucent.
  • Add the ground beef to the pot, cook until browned.
  • Stir in the chopped bell peppers and cook for another 5 minutes.
  • Add the diced tomatoes and beef broth, bring to a boil.
  • Reduce to a simmer and cook for 15 minutes.
  • Stir in the cottage cheese, dried basil, dried oregano, salt, and black pepper.
  • Add the cooked rice to the pot, stir well to combine.
  • Allow the soup to simmer for another 5 minutes.
  • Remove from heat and let the soup rest for 5 minutes before serving.

Notes

For a richer flavor, consider browning the ground beef in batches to avoid steaming and ensure a nice caramelization. If you prefer a thicker consistency, you can add a tablespoon of tomato paste along with the tomatoes. Adjust the seasoning to taste before serving, and for a touch of freshness, garnish with chopped fresh parsley or basil.
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