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Stuffed Pepper Soup

1/4/2019, noon
SERVINGS: 6 / TOTAL TIME: 1 HR INGREDIENTS 1 tbsp. extra-virgin olive oil 1 lb. ground beef 1 red bell ...

SERVINGS: 6 / TOTAL TIME: 1 HR

INGREDIENTS

1 tbsp. extra-virgin olive oil

1 lb. ground beef

1 red bell pepper, chopped

1 green bell pepper, chopped

1 yellow bell pepper, chopped

1 onion, chopped

2 cloves garlic, minced

Kosher salt & ground black pepper

2 tsp. dried oregano

1 c. un-cooked white rice

6 c. chicken broth

1 (28-oz.) can crushed tomatoes

1 (14-oz.) can fire-roasted diced tomatoes

Shredded white cheddar, for serving

Freshly chopped parsley, for serving

DIRECTIONS

  1. In a dutch oven over medium heat, heat olive oil. Add bell peppers and onion and cook until soft, 7 minutes. Add garlic and cook until fragrant, 1 minute. Add ground beef and season with salt and pepper. Cook until no longer pink, 7 minutes. Drain fat and return to heat.

  2. Add broth, crushed tomatoes, diced tomatoes, and oregano. Bring to a boil then reduce heat to a simmer. Add rice and simmer, covered, until rice is tender, 40 minutes. Add more broth or water as necessary.

  3. Garnish with cheddar and parsley to serve.