Description
A comforting protein-rich soup with flavors reminiscent of classic stuffed peppers, featuring lean beef, bell peppers, and tomato broth.
Ingredients
Scale
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp mustard powder
- ½ tsp onion powder
- 1 pinch red pepper flakes
- 1 Tbsp olive oil
- 1ÂĽ lb lean ground beef (90%)
- 1 yellow onion, diced
- 3 garlic cloves, minced
- Salt & pepper to taste
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 10 oz diced tomatoes with green chilies, undrained
- 16 oz tomato sauce
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
- 1–2 Tbsp brown sugar
- 3 cups beef broth
- 2 cups chicken broth
- 1 cup shredded cheddar or Monterey Jack (optional)
- Âľ cup long-grain white rice (uncooked) or 2ÂĽ cups cooked rice
Instructions
- Heat olive oil over medium-high. Season beef with salt and pepper, then cook for 3 minutes until partly browned. Add onion and cook 5 minutes more. Drain excess grease.
- Turn heat to medium. Add garlic, toss until fragrant. Add both bell peppers and cook 3 minutes until just tender.
- Stir in all seasonings, diced tomatoes, tomato sauce, Worcestershire sauce, hot sauce, and brown sugar. Pour in both broths. Bring to a gentle boil, then reduce to low and partially cover. Let it simmer for 30 minutes, stirring occasionally.
- In a small saucepan, bring chicken broth to a boil. Add rice, then return to boil, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 10 minutes before fluffing with a fork.
- Turn off the soup heat. Stir in cheese if desired. Serve by spooning rice into bowls and ladling hot soup on top.
Notes
For best texture, keep rice and soup separate when storing leftovers.
- Prep Time: 10
- Cook Time: 45
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 371
- Sugar: 7g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 80mg