Stuffed Pepper Soup Classic Comfort (Printer-Friendly Version)

Hearty soup with ground beef, bell peppers, rice, and savory tomatoes. Cozy and filling comfort food for any season.

# Required Ingredients:

→ Main

01 - 1 tablespoon extra-virgin olive oil
02 - 1 red bell pepper, chopped
03 - 1 green bell pepper, chopped
04 - 1 yellow bell pepper, chopped
05 - 1 onion, chopped
06 - 2 cloves garlic, minced
07 - 450 grams ground beef
08 - Kosher salt, to taste
09 - Freshly ground black pepper, to taste
10 - 1.4 litres low-sodium chicken broth
11 - 790 grams crushed tomatoes
12 - 400 grams fire-roasted diced tomatoes
13 - 2 teaspoons dried oregano
14 - 200 grams white rice

→ For Serving

15 - Shredded white cheddar cheese, as desired
16 - Fresh chopped parsley, as desired

# Step-by-Step Instructions:

01 - Heat extra-virgin olive oil in a large pot over medium heat. Add chopped red, green, and yellow bell peppers along with onion. Cook, stirring occasionally, until vegetables are softened, about 7 minutes. Add minced garlic and continue cooking until fragrant, about 1 minute.
02 - Add ground beef to the pot. Season generously with kosher salt and freshly ground black pepper. Cook until the beef is no longer pink, approximately 7 minutes. Drain excess fat and return the pot to the heat.
03 - Pour in low-sodium chicken broth, crushed tomatoes, fire-roasted diced tomatoes, and dried oregano. Stir to combine and bring the mixture to a boil over high heat. Reduce heat to a simmer.
04 - Add white rice to the pot. Cover and simmer, stirring occasionally, until rice is tender, about 40 minutes. If the soup becomes too thick, add water as needed. Taste and adjust seasoning with salt and black pepper if necessary.
05 - Ladle soup into bowls and garnish with shredded white cheddar and chopped parsley as desired. Serve immediately.

# Handy Cooking Tips:

01 - For a lighter version, substitute ground turkey for beef or use a mix of vegetables. Ensure to keep an eye on the rice for perfect texture, and adjust liquid levels as needed during simmering.
02 - Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 1 month.

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