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Ingredients
1 pound ground beef (or ground turkey for a leaner option)
2 tablespoons olive oil (if needed)
1 medium onion, diced
3 cloves garlic, minced
3 bell peppers (red, green, or yellow), diced
1 cup uncooked white or brown rice
6 cups beef or chicken broth
1 (14.5-ounce) can diced tomatoes (with juice)
1 (8-ounce) can tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon smoked paprika (optional)
Salt and black pepper to taste
Optional: shredded cheddar cheese or Parmesan for garnish
Optional: fresh parsley for garnish
Instructions
Cook the Ground Meat:
In a large pot or Dutch oven, cook the ground beef over medium heat until browned. If necessary, add olive oil to prevent sticking. Drain excess fat and set the meat aside.
Sauté Vegetables:
In the same pot, add the onion and garlic. Sauté for 2-3 minutes until fragrant and softened. Stir in the diced bell peppers and cook for an additional 3-4 minutes.
Combine Ingredients:
Add the browned ground meat back to the pot. Stir in the rice, broth, diced tomatoes, tomato sauce, oregano, basil, smoked paprika (if using), salt, and pepper. Mix well.
Simmer the Soup:
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and cooked through.
Adjust Seasonings:
Taste the soup and adjust the seasonings with more salt and pepper if needed.
Serve and Garnish:
Ladle the soup into bowls and garnish with shredded cheddar cheese, Parmesan, or fresh parsley, if desired. Serve warm with crusty bread or crackers.
Tips for Success
For a lower-carb version, substitute the rice with cauliflower rice and add it in the last 5 minutes of cooking.
If you like a spicier kick, add a pinch of red pepper flakes.
Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop.
This hearty and flavorful soup has all the deliciousness of stuffed bell peppers in a warm, comforting bowl. Perfect for chilly evenings or family dinners!