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–+ servings
delicious stuffed pepper soup

Stuffed Pepper Soup

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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Chef's knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 Ladle

Ingredients
  

  • 1 pound ground beef
  • 3 cups beef broth
  • 2 cups water
  • 2 large bell peppers diced
  • 1 can tomato sauce 15 ounces
  • 1 can diced tomatoes 14.5 ounces, undrained
  • 1 cup uncooked white rice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 medium onion chopped
  • 3 cloves garlic minced

Instructions
 

  • In a large pot, brown the ground beef over medium heat until fully cooked.
  • Drain excess fat from the pot.
  • Add chopped onion and garlic to the pot and sauté until softened.
  • Stir in diced bell peppers and cook for another 2 minutes.
  • Pour in beef broth, water, tomato sauce, and diced tomatoes.
  • Add rice, salt, black pepper, and Italian seasoning to the mixture.
  • Bring the soup to a boil, then reduce heat and simmer for 25 minutes.
  • Stir occasionally, ensuring the rice is tender and cooked through.
  • Remove from heat and let the soup rest for 5 minutes before serving.
  • Ladle the soup into bowls and serve hot.

Notes

For a richer flavor, you can substitute the water with additional beef broth. Adjust the spice level by adding a pinch of red pepper flakes. If you prefer a thicker consistency, simmer the soup longer to allow it to reduce. The soup can be stored in an airtight container in the refrigerator for up to three days and reheats well for leftovers.
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