Stuffed Pepper Soup: Easy Dinner Recipe - Steph’s Stove

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

white rice

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is more nutritious, while brown rice is typically cheaper.

Boil 2 cups of water in a large Dutch oven.

Add 1 cup of regular long grain rice to the boiling water with a little salt.

Stir the rice for a few minutes until most of the water evaporates.

Turn off the heat and cover the rice to let it steam until fully cooked.

In another large Dutch oven, drizzle 1 tablespoon of olive oil and heat it on medium high.

Chop 1 medium onion and add it to the pot, cooking until almost translucent (about 5 minutes).

Add 1 pound of lean ground beef to the onions and cook until browned and no longer pink (about 5 minutes).

Season the beef with a little salt and pepper to taste.

Add 2 teaspoons of minced garlic and cook for about 30 seconds until fragrant.

Chop 1 red bell pepper and 1 green bell pepper, then add them to the pot and mix well.

Add 8 ounces of tomato sauce and 28 ounces of fire roasted diced tomatoes (using two 14.5 oz cans if necessary) to the mixture and stir.

Pour in 3 cups of beef broth and mix everything together, scraping the bottom for flavor.

Add 1 teaspoon of Italian seasoning and 1/4 teaspoon of red pepper flakes (optional) and stir to combine.

Increase the heat to medium high and bring the mixture to a boil.

Once boiling, reduce the heat to medium and let it simmer for 15 minutes to reduce the liquid and intensify flavors.

After 15 minutes, stir the soup and add the cooked rice.

Cooking Techniques

Equipment Needed

Spice Level: