Stuffed Pepper Soup
Uncooked rice goes straight into the pot and absorbs all that beefy tomato flavor while it cooks - no separate rice cooking needed. Fire-roasted tomatoes add a subtle char that regular diced tomatoes miss.
Ingredients
- 1.5 lbs lean ground beef 90/10 lean works well to minimize excess grease
- 1 tbsp olive oil
- 1 large yellow onion ~1.5 cups, diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 yellow bell pepper diced
- 4 cloves garlic minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 can fire-roasted diced tomatoes 28 oz, undrained
- 1 can tomato sauce 15 oz
- 4 cups low-sodium beef broth
- 3/4 cup uncooked long-grain white rice
- 2 tsp Diamond Crystal kosher salt start with this and adjust
- 1 tsp ground black pepper
Instructions
- Heat olive oil in large Dutch oven over medium-high heat.
- Add ground beef and brown 5-7 minutes until no pink remains, drain excess fat.
- Add onion and bell peppers, cook 5-7 minutes until onions are translucent.
- Add garlic and dried herbs, stir 1 minute until fragrant.
- Pour in tomatoes, tomato sauce, and beef broth, scraping bottom of pot.
- Bring to boil, add rice, salt, and pepper.
- Reduce heat to low, cover and simmer 20-25 minutes until rice is tender.
- Taste and adjust seasoning.
Notes
Soup will thicken as it sits due to rice absorption. For thinner consistency, add more broth when reheating.