Posted on by Lia Fireheart

Stuffed Pepper Soup

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Stuffed Pepper Soup

Ingredients

  • 1 tbsp. extra-virgin olive oil

  • 1 red bell pepper, chopped

  • 1 green bell pepper, chopped

  • 1 yellow bell pepper, chopped

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 lb. ground beef

  • Kosher salt

  • Freshly ground black pepper

  • 6 c. chicken broth

  • 1 (28-oz.) can crushed tomatoes

  • 1 (14-oz.) can fire-roasted diced tomatoes

  • 2 tsp. dried oregano

  • 1 c. white rice

  • Shredded white cheddar, for serving

  • Freshly chopped parsley, for serving

Directions

  • In a large pot over medium heat, heat oil. Add bell peppers and onion and cook until soft, 7 minutes. Add garlic and cook until fragrant, 1 minute. Add ground beef and season with salt and pepper. Cook until no longer pink, 7 minutes. Drain fat and return to heat.
  • Add broth, crushed tomatoes, diced tomatoes, and oregano. Bring to a boil then reduce heat to a simmer. Add rice and simmer, covered, until rice is tender, about 40 minutes, adding water if necessary. Season with salt and pepper to taste.
  • Garnish with cheddar and parsley before serving.

Notes