If you love stuffed peppers but you're looking for a hassle-free recipe with all the textures and flavors of them, then this recipe is for you! Stuffed peppers can sometimes be messy, and are a bit tricky to cook. With this dish you'll be able to enjoy the ingredients of them, just in a soup version! It's perfect for a stay at home kind of day and very hearty! So it'll definitely fill you up.
This soup already has a lot of ingredients in it, so I kept the toppings simple with freshly shredded mozzarella cheese and fresh parsley.
The aroma of the spices and vegetables in the beef and tomato broth is enough to get your stomach rumbling.
As you can see, I'll be sharing a lot of my soup recipes that I am experimenting with. I feel like you can't go wrong with a soup! It's a perfect "dump and cook" option when you have ingredients that you don't want to go bad! This dish uses plenty of ingredients and spices, and you probably already have many of them!
This soup is more of a take on Middle-Eastern inspired stuffed bell peppers. It's extremely flavorful and then next day it tastes even better because the flavors get to sit and soak into the vegetables and meat. I also opted out on the cheese the second day and topped it off with some tortilla strips and it was a great decision!
Prep Time: 10 minutes Serves: 4 People
Cook Time: 45 minutes
Total Time: 55 minutes
INGREDIENTS
1 Tbsp. Olive Oil
1 lb. Lean Ground Beef
1 Green Bell Pepper, chopped
1 Red Bell Pepper, chopped
1 Yellow Onion, chopped
2 Stalks Celery, chopped
3 Cloves Garlic, minced
1 tsp. Salt
1/2 tsp. Black Pepper
2 tsp. Oregano
1 tsp. Basil
1 tsp. Garlic Powder
1/2 tsp. Cumin
32 oz. Beef Broth
1/2 cup Golden Rice, uncooked
10 oz. Can Crushed Tomatoes with Green Chilies
14 oz. Can Fire-Roasted Diced Tomatoes with Seasoning
Mozzarella Cheese, for garnish
Fresh Parsley, for garnish
Tortilla Strips, for garnish
INSTRUCTIONS
Heat olive oil in a large pot over medium-high heat.
Add in the green pepper, onion, and red pepper until tender, about 5-7 minutes.
Stir in the garlic and cook for another minute.
Add in the ground beef, and continue breaking apart until you have small pieces of ground beef (no chunks). Cook for 7-8 minutes until meat is cooked through with no pink. Season with salt and pepper.
Drain any fat from the pot and return to heat.
Pour in the broth, crushed tomatoes, diced tomatoes, oregano, basil, garlic powder, and cumin.
Stir and bring the soup to a boil. Reduce the heat and simmer.
Once the soup is simmering, add in the rice.
Cook covered for about 30-40 minutes until the rice is tender and cooked through.
Garnish with desired toppings.
Enjoy!
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