Stuffed Bell Pepper Soup: Hearty One-Pot Dinner
A cozy one-pot meal with seasoned ground beef, colorful bell peppers, tender rice, and rich tomato broth that's perfect for busy weeknight dinners.
Ingredients
- 1.5 pounds ground beef 85% lean
- 3 medium bell peppers mixed colors, diced
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 can (28 oz) crushed tomatoes
- 4 cups beef broth
- ¾ cup white rice uncooked, long-grain
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
Optional Toppings:
- shredded cheese
- fresh parsley
- sour cream
Instructions
- Brown the ground beef in your Dutch oven over medium-high heat and break it into small pieces.
- Drain the extra fat from the beef, but leave about one tablespoon in the pot.
- Add the diced onion and minced garlic and cook for three to four minutes.
- Stir in the diced bell peppers and cook for four more minutes.
- Pour in the crushed tomatoes and beef broth and stir everything together really well.
- Add the Italian seasoning, salt, and black peppe,r and mix it all up.
- Stir in the uncooked rice and bring everything to a boil.
- Turn the heat down to medium-low, cover the pot, and let it simmer for twenty minutes.
- Take it off the heat and let the soup rest for five minutes.
- Scoop into bowls and add your favorite toppings like cheese, parsley, or sour cream – ENJOY!
Notes
- Your soup will get thicker as it sits, so add more broth when you reheat it.
- Use different colored bell peppers to make your soup look beautiful and taste even sweeter.
- Rinse the rice before you add it so your soup doesn't get too thick.
- You can freeze leftover soup in containers for up to three months for quick meals later.
- Try ground turkey or Italian sausage instead of beef for a fun flavor change.