One-Pot Stuffed Pepper Soup
Rich tomato broth, tender peppers, beef, and rice come together in this hearty Stuffed Pepper Soup—easy enough for a weeknight, cozy enough for company.
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Servings 5
Ingredients
- 1 lb lean ground beef
- 1 yellow onion diced
- 1 yellow bell pepper diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 14.5 oz can of diced tomatoes
- 4 cups of beef broth
- 1 tsp of dried oregano
- 1 tsp of garlic salt
- 1 tsp pepper
- 1 cup of white rice
Instructions
- Place the ground beef, diced onions and diced peppers in a large pot and cook over medium/high heat.
- Crumble the beef as it cooks, and continue cooking until it is browned all the way through.
- If your beef releases a lot of excess fat drain it off.
- Add in the diced tomatoes, beef broth, rice, garlic salt, dried oregano, and pepper. Stir well.
- Heat to a boil and then reduce to a simmer. Cover and continue simmering on low for 20-25 minutes or until the rice is cooked through.
- Serve warm