30-Minute Stuffed Pepper Soup

30-Minute Stuffed Pepper Soup

Ingredients:

• 1 tablespoon olive oil
• 1/2 medium yellow onion, chopped
• 1 lb lean ground beef
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (8 oz) can tomato sauce
• 1 (28 oz) can fire-roasted diced 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 pepper, to taste

Directions:

1. Heat the Oil:
   • Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
2. Cook the Beef:
   • Increase the heat to medium-high. Add 1 lb of lean ground beef to the pot. Season with salt and pepper. Cook until the beef is no longer pink, about 5 minutes, breaking up the beef with a wooden spoon as it cooks.
3. Add Garlic:
   • Add 2 cloves of minced garlic to the pot and cook for 30 seconds until fragrant.
4. Add Vegetables and Liquids:
   • Stir in the chopped red bell pepper, green bell pepper, 1 can of tomato sauce, 1 can of fire-roasted diced tomatoes (undrained), and 3 cups of beef broth. Add 1 teaspoon of Italian seasoning and 1/4 teaspoon of crushed red pepper flakes, if using.
5. Simmer:
   • Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
6. Add Rice:
   • Stir in 2 cups of cooked white rice. Let the soup cook for an additional 5 minutes to heat the rice through.
7. Season and Serve:
   • Season the soup to taste with salt and freshly ground black pepper. Serve hot and enjoy!

Nutritional Information:

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Calories: 350 kcal per serving
• Servings: 6

Enjoy this quick and delicious stuffed pepper soup!

For more details, visit the full recipe

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