Stuffed Pepper Soup
This is one of those soups that makes a great meal anytime of year and one that my husband found for us and now its a regular meal. The flavor from the peppers is rich and savory and the added rice makes it even more filling. You'll need time on the couch after having this! It also makes great leftovers and many times we will freeze this and enjoy it even months later one it is vacuumed packed.
Equipment
- 1 large deep skillet
Ingredients
- 1 pound ground beef
- 1 medium sweet onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 4 cloves garlic minced
- 1 ½ teaspoons Italian seasoning
- ¼ teaspoon crushed red pepper flakes optional
- 1 / 28 ounce can plain diced tomatoes
- 1 / 8-ounce can tomato sauce
- 3 cups beef broth
- salt and black pepper to taste
- 2 cups cooked white rice
Instructions
- Add ground beef and cook until browned, about 5 minutes, making sure to crumble the beef as it cooks; drain excess grease.
- Add onion and bell peppers, cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic, Italian seasoning and red pepper flakes until fragrant, about 1 minute.
- Stir in diced tomatoes, tomato sauce and beef broth; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until flavors have blended, about 15-20 minutes.
- Stir in cooked rice and until heated through, about 1-2 minutes. Serve