Stuffed Pepper Soup is hearty and comforting! Loaded with ground beef, rice and sweet peppers, it’s an easy and nutritious lunch or dinner!
Scale
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 2 cups diced peppers (red or green or a combination of both)
- 1 tablespoon chopped garlic
- 1 pound lean ground beef
- 1 teaspoon kosher salt
- Black pepper to taste
- 1/2 – 1 teaspoon cumin (depending on taste)
- 2 teaspoons dried oregano
- 2 cups beef broth
- 15 ounce can petite diced tomatoes (with juice)
- 15 ounce can tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 cup cooked white rice
Instructions
- Heat the oil in a large dutch oven or soup pot. Add the onion and peppers and cook for 5 minutes until softened. Stir in the garlic and cook for 1 minute.
- Push the onions and peppers to one side of the pot and add the beef, breaking up with a spoon as it browns. Drain any drippings from the beef if needed, then stir to combine with the onions and peppers.
- Add the salt, pepper, cumin and dried oregano. Pour in the beef broth, crushed tomatoes, tomato sauce and Worcestershire sauce. Stir and bring to a simmer.
- Simmer the soup over medium heat for 15 minutes. Stir in the cooked rice, then taste and adjust for seasonings if needed.
- Category: Soup
- Method: Stove Top
- Cuisine: American