Make this easy one-pot stuffed pepper soup for a hearty, comforting dinner. It captures all the classic flavors of stuffed peppers without the fuss, perfect for busy weeknights.
Author:rosasterling
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:6 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound ground beef (80/20 recommended)
1 medium yellow onion, chopped
3 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
4 cups beef broth
1 cup uncooked white rice
1 cup shredded cheddar cheese, for topping (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground beef and cook until browned, breaking it apart with a spoon. Drain off any excess grease.
Add the chopped onion, garlic, green pepper, and red pepper to the pot. Sauté for 5 to 7 minutes until the vegetables soften slightly.
Stir in the oregano, basil, salt, and pepper. Cook for 1 minute until fragrant.
Pour in the crushed tomatoes, tomato sauce, and beef broth. Bring the mixture to a simmer.
Stir in the uncooked white rice. Reduce the heat to low, cover the pot, and simmer for 20 to 25 minutes, or until the rice is tender and cooked through. Stir occasionally to prevent the rice from sticking to the bottom.
Taste the soup and adjust seasonings if needed.
Ladle the soup into bowls and top each serving with shredded cheddar cheese, if desired.
Notes
For a different flavor, substitute ground turkey or Italian sausage for the ground beef.
If you prefer a thicker soup, cook the rice separately and add it just before serving.
This soup freezes well. Cool completely before storing in an airtight container.