30-Minute Stuffed Pepper Soup

30-Minute Stuffed Pepper Soup
When I was a kid, my dad rarely made dinner, and when he did, there were three options: macaroni and cheese, grilled sausage, or stuffed peppers. Stuffed peppers were rare enough to seem like a novelty, so I loved them and fondly remember them as my favorite childhood food. (Although I realize that stuffed peppers aren’t exactly classic “baby food” for most people!) But for me, they represent comfort. And soup also means comfort.And that’s exactly why the two had to meet in this stuffed pepper soup.

If you have leftover white rice, you can use it here. You will need two cups. You will also need a pound of ground beef, a few peppers, an onion, some garlic, beef broth, tomato sauce, and diced tomatoes. The ingredient list isn’t very long and is full of nice, nutritious things.

INGREDIENTS

• 1 tablespoon olive oil
• 1/2 medium yellow onion, chopped
• 1 pound lean ground beef
• 2 garlic cloves, chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 can (8 ounces) tomato sauce
• 1 can (28 oz ) diced fire-roasted tomatoes, undrained
• 3 cups beef broth
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes, optional
• 2 cups cooked white rice
• Kosher salt and freshly ground black rice pepper, to taste

DIRECTIONS

1. Heat the oil in a large pot or saucepan over medium heat and add the onion. Sauté until tender, about 5 minutes.
2. Increase the heat to medium-high, then add the ground beef, season with salt and pepper, and cook until no longer pink, about 5 minutes. Break up the beef with a wooden spoon as you go.
3. Add the garlic and cook for 30 seconds.
4. Add peppers, tomato sauce, diced tomatoes, beef broth, Italian seasoning, and red pepper flakes if using.Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Add the cooked rice and cook for another 5 minutes. Season with salt and pepper and serve. Enjoy!

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