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Per serving
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- 1
Brown the beef
Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Season the ground beef generously with salt and pepper, then add it to the pot. Break it apart with a spoon and cook for about 3 minutes. Add the diced onion and continue cooking, stirring occasionally, until the beef is fully browned and the onion is soft, about 5 more minutes. Drain off the grease.
- 2
Soften the peppers
Reduce heat to medium. Add the minced garlic and stir for about 1 minute until fragrant. Add the diced red and green bell peppers and let them cook for 3 minutes, just until they start to soften.
- 3
Build the broth
Add the dried basil, oregano, parsley, mustard powder, onion powder, and red pepper flakes, stirring to coat everything. Pour in the diced tomatoes with their juices, the tomato sauce, Worcestershire sauce, hot sauce, and brown sugar. Stir it all together, then add the beef broth and 2 cups of the chicken broth.
- 4
Simmer the soup
Bring the pot to a gentle boil, then reduce the heat to a low simmer. Partially cover and cook for 30 minutes, stirring every so often, until the peppers are tender and the broth is rich and flavorful.
- 5
Cook the rice
While the soup simmers, bring the remaining 1.5 cups of chicken broth to a boil in a small saucepan. Add the rice and bring back to a boil. Cover tightly, reduce to a gentle simmer, and cook for 15 minutes. Turn off the heat and let the rice sit, still covered, for 10 minutes — it'll finish steaming and every grain will release perfectly.
- 6
Finish and serve
Remove the soup from the heat. If you're adding cheese, stir it in now and let it melt into the broth. Spoon a scoop of rice into each bowl, then ladle the hot soup right over the top. Serve immediately.
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Stuffed Pepper Soup
Created by: HomeCooking
Ingredients
- 1 tbsp olive oil
- 1 1/4 lb ground beef
- 1 yellow onion
- 3 garlic cloves
- salt
- black pepper
- 1 red bell pepper
- 1 green bell pepper
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp mustard powder
- 1/2 tsp onion powder
- 1/4 tsp red pepper flakes
- 10 oz diced tomatoes with green chilies
- 16 oz tomato sauce
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
- 2 tbsp brown sugar
- 3 cup beef broth
- 3 1/2 cup chicken broth
- 3/4 cup white long grain rice
- 1 cup shredded cheddar cheese
Instructions
- Brown the beefHeat the olive oil in a large Dutch oven or soup pot over medium-high heat. Season the ground beef generously with salt and pepper, then add it to the pot. Break it apart with a spoon and cook for about 3 minutes. Add the diced onion and continue cooking, stirring occasionally, until the beef is fully browned and the onion is soft, about 5 more minutes. Drain off the grease.
- Soften the peppersReduce heat to medium. Add the minced garlic and stir for about 1 minute until fragrant. Add the diced red and green bell peppers and let them cook for 3 minutes, just until they start to soften.
- Build the brothAdd the dried basil, oregano, parsley, mustard powder, onion powder, and red pepper flakes, stirring to coat everything. Pour in the diced tomatoes with their juices, the tomato sauce, Worcestershire sauce, hot sauce, and brown sugar. Stir it all together, then add the beef broth and 2 cups of the chicken broth.
- Simmer the soupBring the pot to a gentle boil, then reduce the heat to a low simmer. Partially cover and cook for 30 minutes, stirring every so often, until the peppers are tender and the broth is rich and flavorful.
- Cook the riceWhile the soup simmers, bring the remaining 1.5 cups of chicken broth to a boil in a small saucepan. Add the rice and bring back to a boil. Cover tightly, reduce to a gentle simmer, and cook for 15 minutes. Turn off the heat and let the rice sit, still covered, for 10 minutes — it'll finish steaming and every grain will release perfectly.
- Finish and serveRemove the soup from the heat. If you're adding cheese, stir it in now and let it melt into the broth. Spoon a scoop of rice into each bowl, then ladle the hot soup right over the top. Serve immediately.