Stuffed Pepper Soup
This comforting stuffed pepper soup is the ultimate cozy meal for cooler nights! I love stuffed peppers, and making it into a hearty tomato-based soup brings out all the best flavors!
Ingredients
- 1 pound ground beef
- 1 medium yellow onion diced
- 1 medium yellow bell pepper diced
- 1 medium green bell pepper diced
- 1 medium red bell pepper diced
- 1 14.5 oz can diced tomatoes
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon garlic salt
- 1 teaspoon ground black pepper
- 1 cup long-grain white rice
- fresh parsley chopped, for garnish (optional)
Instructions
- In a large pot add in the ground beef, diced onions and bell peppers and cook over a medium to high heat. Making sure to crumble the beef as you cook. Cook until browned.
- Stir in the diced tomatoes, beef broth, dried oregano, garlic salt, ground black pepper, and rice. Bring the soup to a simmer.
- Reduce the heat to low, cover with a lid, and cook until the rice is tender, about 20–25 minutes.
- Serve hot topped with chopped fresh parsley, if desired.
Notes
- The rice will continue to absorb liquid as the soup sits. Add a splash of broth when reheating if needed.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat on the stovetop over medium-low heat or in the microwave until warmed through.