Instructions
- Cook the Ground Beef: In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook, breaking it apart with a spatula, until browned (5-7 minutes). Drain excess fat.
- Sauté Vegetables: Add onion and bell peppers. Cook for 5-7 minutes, until softened. Stir in garlic and cook 1 minute more, until fragrant.
- Add Tomatoes, Broth, and Seasoning: Stir in diced tomatoes, tomato sauce, beef broth, water, Worcestershire sauce, basil, oregano, paprika, salt, and pepper. Bring to a gentle boil.
- Add Rice and Simmer: Add rice. Reduce heat to a simmer and cook for 25-30 minutes, or until rice is tender, stirring occasionally. Add brown sugar (optional).
- Serve: Taste and adjust seasoning. Ladle into bowls and garnish with parsley. Serve warm with crusty bread!
Cook Notes & Tips
- Rice: For ahead-of-time prep, cook rice separately and add before serving to prevent over-softening.
- Peppers: Use a mix of colors for added sweetness and color. Red and yellow are sweeter; green is earthier.
- Thicker Soup: Reduce beef broth by 1 cup or simmer longer.
Recipe Variations
- Turkey or Chicken: Substitute ground turkey or chicken for a lighter version.
- Spicy Kick: Add 1/4 teaspoon cayenne pepper or a chopped jalapeño.
- Vegetarian: Replace ground beef with cooked lentils or crumbled tofu, and use vegetable broth.
Frequently Asked Questions (FAQs)
Q: Can I use brown rice? A: Yes, but it will take longer to cook. You may need to add more liquid.
Q: Can I freeze it? A: Yes! Cool completely, then transfer to airtight containers or freezer bags. Freeze for up to 3 months. Thaw overnight before reheating.
Q: How long will leftovers last? A: Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop.
This Stuffed Pepper Soup is an easy, hearty meal perfect for family dinners or meal prepping. Enjoy a satisfying bowl of comfort!
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