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Recipe Detail

Stuffed Pepper Soup

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Number of Servings:

Ingredients:

  1. 1 pounds - Ground Beef
  2. 2 tablespoons - Olive Oil Divided
  3. - Salt To Taste
  4. - Ground Black Pepper To Taste
  5. 1 - Yellow Onion Chopped
  6. 3/4 cups - Red Bell Pepper Chopped
  7. 3/4 cups - Green Bell Pepper Chopped
  8. 2 cloves - Garlic Minced
  9. 2 cans - Petite Diced Tomatoes
  10. 15 ounces - Tomato Sauce
  11. 2 cups - Beef Stock
  12. 1 teaspoons - Parsley
  13. 1/2 teaspoons - Basil
  14. 1/4 teaspoons - Oregano
  15. 1 cups - Long Grain White/Brown Rice Uncooked
  16. - Cheddar or Mozzarella Shredded
  17. 1 pounds - Ground Beef
  18. 2 tablespoons - Olive Oil Divided
  19. - Salt To Taste
  20. - Ground Black Pepper To Taste
  21. 1 - Yellow Onion Chopped
  22. 3/4 cups - Red Bell Pepper Chopped
  23. 3/4 cups - Green Bell Pepper Chopped
  24. 2 cloves - Garlic Minced
  25. 2 cans - Petite Diced Tomatoes
  26. 15 ounces - Tomato Sauce
  27. 2 cups - Beef Stock
  28. 1 teaspoons - Parsley
  29. 1/2 teaspoons - Basil
  30. 1/4 teaspoons - Oregano
  31. 1 cups - Long Grain White/Brown Rice Uncooked
  32. - Cheddar or Mozzarella Shredded

Directions:

In a large pot, heat 1 tbsp. of olive oil over medium heat, once hot, add beef to pot and season with salt and pepper. Cook, until browned and crumbled. Drain and set aside.

Heat remaining 1 tbsp. of olive oil in pot and then add onions, red bell pepper, green bell pepper, and sauté 3 minutes, then add garlic and sauté 30 seconds longer.

Pour in diced tomatoes, tomato sauce, beef stock, cooked beef, salt, pepper, parsley, basil, and oregano, stir. Bring to a boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.

While soup simmers, prepare rice according to directions on package, then once soup is done simmering, stir in cooked rice.

Serve warm topped with cheese and garnish with parsley. Bake crusty French bread to accompany soup.

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