Stuffed Pepper Soup

May 15, 2019

Stuffed Pepper Soup

Comin' at you today with a twist on a classic favorite: Stuffed Pepper Soup. This simple recipe is sure to be a crowd pleaser.

1 lb lean ground beef
-2 T olive oil
-1 small onion, chopped
-3 Bell Peppers, chopped
-3 cloves garlic, minced
-1 (15 oz) can tomato sauce
-2 (15 oz) cans diced tomatoes 
- 3 c. beef broth (you can use less broth if you like thick soup, more if you like thin soup)
-2 c jasmine rice
-2 tsp Italian seasoning
-salt and pepper to taste
-chopped parsley and Spicy Dill pickles for garnish

Add 1 T olive oil to a large pot and heat. Add ground beef and cook until browned. Once thoroughly cooked, drain the beef. Using the remaining olive oil, saute peppers, garlic and onions & add in salt and pepper to taste. Once sauteed, add in the diced tomatoes, tomato sauce, broth, beef, and seasonings to the pot. Bring to a boil, then reduce to simmer for about 25-30 minutes. While soup is on simmer, cook rice in a separate pan according to package instructions. Once rice is cooked, add rice into the soup pot.

Top with fresh parsley and chopped pickles.