Description
A hearty and flavorful stovetop soup made with bell peppers, ground beef, rice, and tomatoes, perfect for weeknight dinners.
Ingredients
Scale
- 3 tbsp olive oil
- 1 small yellow onion
- 1 green or red bell pepper
- 1 yellow bell pepper
- 1 large tomato
- 1 lb ground beef (85/15 recommended)
- 3 cups beef stock
- 3 tbsp tomato paste
- 1 tsp dried oregano
- 2 tsp dried basil
- 2 tsp garlic powder
- 1/4–1/2 tsp black pepper (to taste)
- Salt (to taste)
- 3/4 cup Jasmine rice
Instructions
- Dice all the vegetables first and set them aside.
- Preheat a Dutch oven over medium heat and add olive oil.
- Add diced onions and bell peppers and cook until they start to soften.
- Mix in diced tomato and cook for a few more minutes.
- Move vegetables to the sides and add ground beef to the center of the pan.
- Break it apart, cover the pot with a lid, and cook for a few minutes.
- After a few minutes, break up the meat more and mix it with veggies.
- Close the lid and keep cooking until the beef is mostly done.
- Mix in tomato paste and then pour in beef stock.
- Season with oregano, basil, garlic powder, salt, and pepper.
- Close the lid but leave a small crack for steam to escape.
- Cook for about 20 minutes.
- Mix in rice, close the lid, and cook until rice is done.
- Serve right away and check seasoning.
Notes
Add a handful of chopped spinach after the rice is tender for added color and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 500mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg