Stuffed Pepper Soup
This hearty stuffed pepper soup combines savory ground beef, colorful bell peppers, tomatoes, and tender jasmine rice in a rich tomato-beef broth. A comforting one-pot meal packed with classic stuffed pepper flavors.
Equipment
- Dutch oven
- cutting board
- chef knife
- wooden spoon
- measuring cups and spoons
Ingredients
- 3 tbsp olive oil
- 1 small yellow onion, diced
- 1 green or red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 large tomato, diced
- 1 lb ground beef
- 3 cups beef stock
- 3 tbsp tomato paste
- 1 tsp dried oregano
- 2 tsp dried basil
- 2 tsp garlic powder
- 0.5 tsp black pepper
- 1 tsp salt
- 0.75 cup Jasmine rice
Instructions
- Dice all the vegetables first and set them aside.
- Preheat a Dutch oven over medium heat and add olive oil.
- Add diced onions and bell peppers and cook until they start to soften. Mix in diced tomato and cook for a few more minutes.
- Move vegetables to the sides and add ground beef to the center of the pot. Break it apart, cover with a lid, and cook for a few minutes. Continue breaking up the meat and mixing it with the vegetables until the beef is mostly cooked through.
- Mix in tomato paste and pour in the beef stock.
- Season with oregano, basil, garlic powder, salt, and pepper. Mix well and lower the heat to low. Cover with a lid, leaving a small crack for steam to escape, and cook for about 20 minutes.
- Mix in the rice, cover again, and cook until the rice is tender.
- Serve right away while hot.
- If not serving all the soup immediately, cook the rice separately according to package directions and add it to individual bowls when serving. Store rice and soup separately in airtight containers in the refrigerator.
Notes
For meal prep, cook the rice separately and add it to individual servings before eating to prevent the rice from soaking up too much broth during storage. Store cooked rice and soup separately in airtight containers in the refrigerator.