Stuffed Bell Pepper Soup
Ground beef, bell peppers, tomatoes, and rice simmered in a savory broth and topped with cheese.
Equipment
- Large pot
- Wooden spoon
- Ladle
- Instant read thermometer
Ingredients
Main Ingredients
- 24 oz ground beef
- 2 bell peppers diced
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 can diced tomatoes 14.5 ounce can
- 4 cup beef broth
- 1 cup cooked rice
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ cup shredded cheese for topping
Instructions
Cooking
- Brown. Cook the beef until no pink remains and drain the fat.
- Soften. Add the peppers, onion, and garlic and cook 5 minutes.
- Stir. Add the tomatoes, broth, rice, and seasonings.
- Simmer. Simmer 20 to 30 minutes until the beef reaches 160 F.
- Serve. Top each bowl with cheese.
Notes
Substitutions: Use ground turkey cooked to 165 F or add corn and zucchini.
Tips: Drain the fat before adding the liquid.
Storage: Refrigerate for 3 to 4 days or freeze for 3 months.
Nutrition is calculated for 6 bowls.