- 1 1/2 lb lean ground beef
- 3 medium bell peppers, roughly chopped (I used 2 red and 1 green)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 1/2 teaspoons Italian seasoning blend
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1 14-15 oz can petite diced tomatoes
- 1 14-16 oz can tomato sauce (I used one pint of my homemade marinara here)
- 1 6-oz can tomato paste
- 2 cups water
- 4 cups beef stock or broth
- 1 to 1 1/2 cups cooked rice (I prefer a brown/wild blend)
Stuffed pepper soup is much easier than actual stuffed peppers, and it’s an incredibly satisfying meal. Suggested pairing: cheese muffins.
cook beef and drain
In a large Dutch oven (5-6 qt) over medium heat, cook the ground beef until it is no longer pink. Drain in a colander set over a bowl while you continue with the next step.
Make sure there’s a bit of oil or grease still in the pot, bring it to heat again, then toss in the bell peppers and onion. Cook for 3-5 minutes, stirring often. Add the garlic, Italian seasoning, salt, and pepper, stir to combine.
return beef to pot, add liquids, simmer
Stir in the diced tomatoes, tomato sauce, tomato paste, water, and beef broth. Return the drained beef to the pot. Bring to a boil and then reduce the heat and simmer, uncovered, about 30 minutes. Keep it just under a boil.
add rice, blend flavors, then serve
When all the vegetables are tender, stir in the cooked rice. Simmer for an additional 10-15 minutes, then serve.
a note on storage
Stuffed pepper soup keeps, covered and refrigerated, for several days, although the rice in the soup will swell and absorb liquid. Don’t worry about this! If you want more liquid, you could add something like V8 juice when you reheat.
The soup freezes very well.