Original Post: https://www.evolvingtable.com/stuffed-pepper-soup/
Stuffed Pepper Soup
Half the stuffed pepper soup recipes out there make you cook the rice in a separate pot, but this Stuffed Pepper Soup doesn’t. A half cup of uncooked rice goes right into the pot with the beef, peppers, and tomatoes, and it comes out tender instead of mushy. One pot, 50 minutes, zero extra dishes.
Servings: 6 servings
Equipment
Ingredients
- 1 pound ground beef 90/10, or turkey
- 2 tablespoons oil avocado or olive oil
- 1 small sweet onion finely diced
- 2 bell peppers red and green, cut into bite-sized pieces
- 3 cloves garlic finely minced
- 4 cups beef broth
- 1-15 ounce can tomato sauce
- 1-15 ounce can fire roasted tomatoes
- 3 tablespoons Worcestershire sauce
- 2 teaspoons sugar
- 1 teaspoon oregano dry
- ½ teaspoon thyme dried
- ½ teaspoon rosemary dried
- Pinch of nutmeg optional
- 2 bay leaves
- 1 ½ teaspoons salt to taste
- ½ teaspoon black pepper
- ½ cup white rice uncooked
Instructions
- Cook beef in a large Dutch oven over medium heat for 7-8 minutes, or until browned and cooked through. Break apart meat with a potato masher to get fine crumbles. Remove beef from the skillet and let drain on a paper towel lined plate.1 pound ground beef
- Add oil and diced onion. Saute for 2-3 minutes or until onions start to become translucent. Stir in bell peppers and continue sauteing for 3-4 minutes. Add in minced garlic, stirring constantly for 1 minute.2 tablespoons oil, 1 small sweet onion, 2 bell peppers, 3 cloves garlic
- Add beef back into the pot along with the broth, tomato sauce, tomatoes, Worcestershire sauce, sugar, dried herbs, nutmeg, bay leaves, salt, pepper, and rice.4 cups beef broth, 1-15 ounce can tomato sauce, 1-15 ounce can fire roasted tomatoes, 3 tablespoons Worcestershire sauce, 2 teaspoons sugar, 1 teaspoon oregano, ½ teaspoon thyme, ½ teaspoon rosemary, Pinch of nutmeg, 2 bay leaves, 1 ½ teaspoons salt, ½ teaspoon black pepper, ½ cup white rice
- Bring to a boil and then reduce heat to low. Cover and let simmer for 25-30 minutes, or until the rice is tender.
- Remove bay leaves and stir immediately with fresh parsley and a toasted baguette. Enjoy!
Notes
- Rice: Uncooked white rice cooks right in the pot. Rinse it first, and pull the pot off the heat as soon as the grains are tender so it doesn’t go past done. Cauliflower rice works too, stirred in during the last 5 minutes.
- Slow cooker: Brown the beef and soften the peppers on the stove first, then cook on low for 6 hours. Add the rice during the last 45 minutes.
- Instant Pot: Saute the beef and vegetables, add everything else, then pressure cook on high for 12 minutes with a 10-minute natural release.
- Make ahead: Chop the vegetables up to 2 to 3 days in advance and mix the herbs and spices ahead of time. The whole pot can be made in advance for a simple heat and serve meal.
- Storage: Seal leftovers in an airtight container in the refrigerator for 3 to 4 days. The rice keeps absorbing broth as it sits, so add a splash more when reheating.
- Freezing: Freezes well for up to 3 months. The rice does soften a bit more after thawing, so for the best texture freeze the soup before the rice goes in and add fresh rice when you reheat.
Nutrition
Calories: 353kcal | Carbohydrates: 24g | Protein: 18g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 930mg | Potassium: 746mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1338IU | Vitamin C: 54mg | Calcium: 59mg | Iron: 3mg
