Stuffed Pepper Soup
This Stuffed Pepper Soup has a ton of rice, meat, and vegetables. This is a simple, one-pot dish that is ready in 45 minutes!
Yield: 6
Materials
- 2 tablespoons olive oil
- 1 small yellow onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 2 cloves garlic minced
- 1 pound lean ground beef
- 2 tablespoons chili powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon dried oregano
- 2 15-oz cans fire-roasted diced tomatoes
- 1 15-oz can tomato sauce
- 5 cups broth beef or chicken
- 1 cup uncooked long grain white rice
- chopped cilantro for garnish
Instructions
- In a big saucepan, warm up the olive oil over medium-high heat. Add bell peppers and onion. Saute until softened and transparent, stirring regularly, for 5 minutes.
- Stir continuously for 30 seconds after adding the garlic.
- Stir in the ground beef, paprika, dried oregano, chili powder, salt, powdered cumin, black pepper, and onion and garlic powders.
- The meat may be broken up into smaller pieces with a wooden spoon. Cook for 6 to 8 minutes, stirring periodically, or until the meat is browned.
- Add the uncooked rice, tomato sauce, broth, and diced tomatoes. Bring to a boil while stirring.
- For 20 minutes, simmer, covered, and on low heat.
- After turning off the heat, serve in bowls. Add chopped cilantro as a garnish.
Notes
- The soup—is it too thick? You are welcome to add extra water or broth to thin it down in the end. If you wanted a thinner consistency, you could instead use only half of the rice.
- Not using white rice? Barley, quinoa, or brown rice can be used in its stead. Remember that cooking times will change based on the type of grain.
- The recipe page above has directions for both the slow cooker and the Instant Pot.