Directions:
1. In a large soup pot, heat olive oil over medium heat. Add diced onion and garlic, and sauté until softened, about 3 minutes.
2. Add ground beef to the pot, breaking it up as it cooks. Cook until browned and no longer pink. Drain excess fat if needed.
3. Stir in the chopped bell peppers and cook for another 3–4 minutes until slightly softened.
4. Add diced tomatoes, tomato sauce, tomato paste, and broth. Stir in basil, oregano, salt, and pepper.
5. Bring the soup to a boil, then reduce heat and let it simmer for 10 minutes.
6. Stir in uncooked rice. Cover and cook for 15–20 minutes, or until the rice is tender.
7. Taste and adjust seasoning. Let soup sit for a few minutes before serving.
8. Garnish with fresh parsley if desired and serve hot.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 350 kcal | Servings: 6 servings
Tips & Serving Suggestions:
– Use cooked rice if you have leftovers; just add it at the end to avoid overcooking.
– For a low-carb version, substitute rice with cauliflower rice.
– Serve with crusty bread or a side salad for a complete meal.
– Freezes well – perfect for batch cooking.
Conclusion:
Stuffed pepper soup is everything you love about the classic dish, made even easier and cozier in soup form. It’s a nourishing, family-friendly recipe that always satisfies.
