Delicious Stuffed Pepper Soup
Hey, food lovers! Need a break from your usual prolon soup cleanse? Want something that's easy to make but full of flavor? Let's talk about Stuffed Pepper Soup. This isn't just a "pepper home" of a dish; it's a whole comforting meal in a bowl.
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Servings: 6
Ingredients
- 1 pound of lean ground beef
- 2 tablespoons of olive oil
- Salt and pepper
- 1 yellow onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 2 cloves of garlic minced
- 2 cans of diced tomatoes 14.5 oz each
- 1 can of tomato sauce 15 oz
- 1 can of low-sodium beef broth 14.5 oz
- A handful of fresh parsley chopped
- A little dried basil and oregano
- 1 cup of white or brown rice
- Cheese like cheddar or mozzarella, if you like
Instructions
Step 1: Cook the Beef
- Heat up a tablespoon of olive oil in a big pot.
- Throw in the beef and sprinkle some salt and pepper on it.
- Keep stirring until the beef turns brown. Take it out of the pot and put it aside.
Step 2: Time for Veggies
- Add another tablespoon of oil to the pot.
- Toss in the onion and peppers and cook 'em for a bit.
- Add the garlic last, cook for a little longer.
Step 3: Mix It All Together
- Dump in the tomatoes, sauce, and beef broth.
- Add the cooked beef and those yummy herbs.
- Turn up the heat until it starts to boil, then turn it down low. Let it simmer for about 30 minutes.
Step 4: What About Rice?
- While the soup is doing its thing, cook the rice like it says on the package. When everything’s ready, mix the rice into the soup. Or, you can just add rice to each bowl if you want.
Step 5: Serve It Up
- Spoon the soup into bowls. If you want, add some cheese and a bit more parsley on top.
Notes
- If you like your soup to be more "soupy," don't put too much rice in.
- If you're going to have leftovers, keep the rice separate so it doesn't get all mushy.