A hearty and comforting stuffed peppers soup made with ground beef, bell peppers, rice, and herbs. Perfect for family dinners!

Scale

3 tbsp olive oil

1 small yellow onion

1 green or red bell pepper

1 yellow bell pepper

1 large tomato

1 lb ground beef (85/15)

3 cups beef stock

3 tbsp tomato paste

1 tsp dried oregano

2 tsp dried basil

2 tsp garlic powder

1/4–1/2 tsp black pepper

Salt to taste

3/4 cup Jasmine rice

1. Dice all vegetables and set aside.

2. Preheat Dutch oven, add olive oil, and sauté onions and peppers until soft.

3. Add diced tomato and cook a few minutes.

4. Push veggies aside, add ground beef, and brown.

5. Mix in tomato paste, pour in beef stock, and season with herbs and spices.

6. Simmer for 20 minutes.

7. Add rice, cover, and cook until rice is done.

8. Serve hot.

Use red and yellow peppers for color.

For a lighter version, use ground turkey.

Leftovers taste even better the next day.

Keywords: stuffed peppers soup, unstuffed pepper soup, ground beef soup with rice