30-Minute Stuffed Pepper Soup
This 30-Minute Stuffed Pepper Soup is a quick and comforting meal that captures the flavors of classic stuffed peppers in a hearty soup. It’s an easy, one-pot recipe perfect for busy weeknights, offering a delicious blend of ground beef, bell peppers, and tomatoes.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Olive oil | 1 tablespoon |
| Yellow onion, chopped | 1/2 medium |
| Lean ground beef | 1 lb |
| Garlic, minced | 2 cloves |
| Red bell pepper, chopped | 1 |
| Green bell pepper, chopped | 1 |
| Tomato sauce | 1 (8 oz) can |
| Fire-roasted diced tomatoes, undrained | 1 (28 oz) can |
| Beef broth | 3 cups |
| Italian seasoning | 1 teaspoon |
| Crushed red pepper flake (optional) | 1/4 teaspoon |
| Cooked white rice | 2 cups |
| Kosher salt | To taste |
| Freshly ground black pepper | To taste |
Instructions:
- Sauté Onion: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until soft, about 5 minutes.
- Brown Ground Beef: Increase heat to medium-high. Add ground beef, season with salt and pepper, and cook until no longer pink, about 5 minutes, breaking up the beef with a wooden spoon.
- Add Garlic: Add minced garlic and cook for 30 seconds.
- Add Vegetables and Liquids: Stir in chopped red and green bell peppers, tomato sauce, diced tomatoes (undrained), beef broth, Italian seasoning, and crushed red pepper flake (if using).
- Simmer: Bring the mixture to a boil, then reduce heat and let simmer for 15 minutes.
- Add Rice: Stir in cooked white rice and let cook for 5 minutes more.
- Season and Serve: Season to taste with salt and pepper. Serve hot and enjoy!
