Stuffed Pepper Soup
This soup takes everything cozy about classic stuffed peppers—savory beef, tender green peppers, tomato-rich broth, and rice—and turns it into a hearty one-pot bowl. It’s simple, filling, and exactly the kind of dinner that tastes even better after it sits for a minute.
Ingredients
- 2 lbground beefAmount2 lbIngredientground beef
- 1yellow onionAmount1Ingredientyellow onionPreparationdiced diced
- 2green bell peppersAmount2Ingredientgreen bell peppersPreparationlarge dice large dice
- 2 cupbeef brothAmount2 cupIngredientbeef broth
- 1crushed tomatoesAmount1Ingredientcrushed tomatoes
- 1diced tomatoesAmount1Ingredientdiced tomatoes
- 2 cupwaterAmount2 cupIngredientwater
- 1 cuprice
- Salt and black pepperIngredientSalt and black pepper
Instructions
- 1
In a large pot over medium heat, add the ground beefAmount2 lbIngredientground beef, cover, and cook, stirring occasionally, until the beef is mostly cooked, about 3–5 minutes.
- 2
Drain if necessary.
- 3
Add onions and peppers.
- 4
Cook until onions have softened, about 15 minutes.
- 5
Add beef broth, crushed tomatoesAmount1Ingredientcrushed tomatoes, diced tomatoes, and water.
- 6
Season with salt and pepper.
- 7
Bring to a simmer and stir in rice.
- 8
Reduce heat to low, cover, and cook until rice is tender, about 25 minutes, stirring frequently.
Cook it from the original
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