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A comforting, family-friendly soup that delivers all the classic flavors of stuffed peppers with bell peppers, tomatoes, seasoned ground beef, and rice all cooked in one pot, perfect for easy weeknight meals.

Ingredients

Scale
  • 3 tbsp olive oil
  • 1 small yellow onion, diced
  • 1 green or red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 large tomato, diced
  • 1 lb ground beef (85/15 recommended)
  • 3 cups beef stock
  • 3 tbsp tomato paste
  • 1 tsp dried oregano
  • 2 tsp dried basil
  • 2 tsp garlic powder
  • 1/4 to 1/2 tsp black pepper, to taste
  • Salt, to taste
  • 3/4 cup Jasmine rice

Instructions

  1. Dice the onion, both bell peppers, and the tomato.
  2. Heat a Dutch oven over medium heat and add the olive oil.
  3. Add the diced onion and bell peppers and cook until just softened.
  4. Stir in the diced tomato and cook for a couple minutes.
  5. Push the veggies to the sides, add the ground beef to the center, break it up, cover and cook for a few minutes.
  6. Uncover, break up the beef, mix it with the veggies, then cover and cook until the beef is mostly browned, breaking up clumps and scraping browned bits as needed.
  7. Stir in the tomato paste.
  8. Pour in the beef stock.
  9. Add dried oregano, dried basil, garlic powder, salt, and black pepper; stir to combine.
  10. Reduce heat to low, cover the pot leaving a small crack for steam to escape, and simmer about 20 minutes.
  11. Stir in the rice, seal the lid, and cook until the rice is tender, watching to avoid mushiness.

Notes

Use any color combination of bell peppers to brighten the soup’s appearance., Jasmine rice is preferred, but long grain or Basmati rice also work well; brown rice can substitute for more fiber., Use 85/15 or 80/20 ground beef for juicier results; avoid extra-lean ground beef as it may get dry and chewy., For leftovers and freezing, cook rice separately to avoid mushiness., Slow cooker option: brown veggies and beef first, then cook on LOW for 6 hours with added stock, tomato paste, and seasonings; add rice near the end or cook separately., Store soup and rice separately in airtight containers in the fridge for up to 4 days; freeze soup (without rice) up to 3 months.

Nutrition

Find it online: https://livacooks.com/stuffed-peppers-soup/