Name: Stuffed Bell Pepper Soup
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 4 medium green bell peppers, diced; 1 large yellow onion, diced; Kosher salt and freshly ground black pepper; 1 pound ground beef; 2 cloves garlic, finely chopped; 1 teaspoon fresh thyme leaves, chopped; 1 teaspoon dried oregano; 4 cups low-sodium beef broth; One 14.5-ounce can diced tomatoes; One 14.5-ounce can crushed tomatoes; 3 tablespoons Worcestershire sauce; 1 cup cooked white rice; Shredded Cheddar, for serving; Chopped fresh parsley, for serving

Directions

Try this cooking class now

29m Easy 96%

CLASS

Heat the oil in a medium pot over medium-high heat. Add the bell peppers, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until vegetables are softened, about 7 minutes.
Add the ground beef and cook, breaking up the meat with a wooden spoon and stirring occasionally, until no longer pink, about 3 minutes.
Add the garlic, thyme and oregano. Cook, stirring, until fragrant, about 1 minute. Add the beef broth, diced tomatoes, crushed tomatoes, Worcestershire, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil. Reduce the heat and simmer until flavors are blended, about 5 minutes.
Stir in the rice and cook until warmed through, about 2 minutes. Season with salt and pepper.
Ladle the soup into bowls and top with some Cheddar and parsley.

Stuffed Bell Pepper Soup

Ingredients

Directions

Try this cooking class now

Try this cooking class now Watch Class

Tools You May Need

Tools You May Need

My Private Notes

Categories:

More from:

Soups, Stews + One-Pot Wonders

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages