Stuffed Bell Pepper Soup
This soup takes the classic stuffed pepper to the next level. It has everything you would enjoy in a stuffed pepper including, ground beef, rice, tomatoes, parsley, and lots of cheese. The cheese makes this soup complete! Warm, comforting, and tasty. It's perfect with a side of cornbread or a green salad. Absolutely delicious.
Ingredients
For Soup:
- 1 Tbsp olive oil
- 1 lb ground beef
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 (14 oz) can fire-roasted diced tomatoes (these are not spicy)
- 2 (14 oz) cans crushed tomatoes
- 2 tsp dried oregano
- 1/2 cup white rice, uncooked
- Kosher salt and ground pepper, to taste
For Garnish:
- Mozzarella cheese, shredded
- Fresh parsley, chopped
Instructions
For Soup:
- In a medium stockpot, heat olive oil over medium-high and add ground pepper. Cook until browned and crumbled, about 4-5 minutes. Season with kosher salt and ground pepper.
- Add chopped bell peppers and onion. Cook for 6-7 minutes until soft. Add garlic, cook until fragrant about 1 minute.
- Add chicken broth, crushed tomatoes, fire-roasted tomatoes and dried oregano. Stir well and bring to boil. Then reduce heat to a simmer.
- Add white rice, cover and simmer for about 30 minutes. If liquid has greatly reduced, add more water if necessary. Season with kosher salt and ground pepper, to taste.
For Garnish:
- Serve immediately. Garnish with mozzarella cheese and fresh parsley, if desired.
Notes
Suggested Sides:
- Cornbread
- Green Salad