Stuffed Pepper Soup
Everything you love about stuffed peppers, savory beef, rice, and sweet bell peppers, unrolled into one easy simmering pot.
Ingredients (serves 6)
- 1 lb ground beef
- 1 tbsp olive oil
- 1 onion
- 3 bell peppers
- 3 cloves garlic
- 28 oz crushed tomatoes
- 4 cups beef stock
- 1 cup rice
- 1 tsp italian seasoning
- 1 tbsp worcestershire
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Save this recipeInstructions
- 1
Heat the oil in a large pot over medium-high heat. Brown the ground beef, breaking it up, until no pink remains, about 6 minutes. Drain excess fat.
- 2
Add the diced onion and bell peppers and cook until softened, about 5 minutes.
- 3
Stir in minced garlic and italian seasoning and cook 1 minute.
- 4
Add the crushed tomatoes, beef stock, and worcestershire. Bring to a boil, then simmer 15 minutes.
- 5
Meanwhile cook the rice separately according to package directions.
- 6
Season the soup with salt and pepper. Scoop rice into each bowl and ladle the soup over the top so the rice stays fluffy.
