Stuffed Pepper Soup
Savor the warmth and flavor of Stuffed Pepper Soup—a comforting bowl that brings together the heartiness of ground beef, vibrant bell peppers, and a savory broth, creating a soul-soothing experience for any occasion.
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Servings: 8
Ingredients
- 1 16- ounce can crushed tomatoes
- 1 16- ounce can diced tomato
- 1/2 teaspoon dried oregano
- 3 bell peppers chopped into about 1-inch pieces (see notes)
- 6 cups beef broth
- 3 garlic cloves minced
- 1 pound lean ground beef
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- Salt and ground black pepper to taste
- 1 tablespoon Worcestershire sauce
- 1 small onion chopped
- 3/4 cup white rice
- Chopped parsley for garnish optional
Instructions
- Heat the olive oil in a large pot or Dutch oven. Cook the onions over medium heat for about 3 – 4 minutes until they become translucent. Add the garlic and cook for an additional minute.
- Add the ground beef to the pot and cook, breaking it up into smaller pieces with a wooden spoon, until it is browned. Season the meat with Italian seasoning, dried oregano, salt, and pepper to taste.
- Introduce the bell peppers to the pot and cook for approximately 3 minutes.
- Pour in the crushed and diced tomatoes along with the broth. Bring the mixture to a boil. Stir in the Worcestershire sauce and rice, ensuring everything is well combined.
- Reduce the heat to low, cover the pot, and let it simmer for 20 minutes or until the rice is tender. Season with salt and ground black pepper to taste.
Notes
Feel free to customize the size of the bell pepper pieces in this recipe according to your preference. Whether you choose 1-inch pieces, as I did, or opt for larger pieces, it's entirely a matter of personal taste.