Stuffed Pepper Soup

Course: Dinner

Cuisine: American

Diet: Gluten Free

Keyword: soup

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: servings

Calories: 574kcal

Author: Amanda Carlisle

Just like classic Stuffed Peppers, this stuffed pepper soup is full of flavor, and perfect to warm you up on a cool day. | @AFewShortcuts #recipes #beef #soup #dinner #glutenfree

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Equipment

dutch oven

Ingredients

1 tablespoon olive oil
2 pounds ground beef
Salt and pepper to taste
1 cup onion diced - yellow or white
1 green bell pepper cleaned and chopped ** see notes
1 red bell pepper cleaned and chopped
¼ cup brown sugar
2 teaspoons Italian seasoning
2 cloves garlic minced
15 oz tomato sauce
28 oz diced tomatoes canned, undrained
2 cups beef broth
2 cups cooked rice white or brown

Instructions

Heat oil in dutch oven or large pot
Add ground beef, salt and pepper and cooked until almost done
Add diced onion and cook until soft
Add peppers and cook over medium-high heat until soft, about 5-8 minutes
Add brown sugar, Italian seasoning and garlic, continue stirring and cook 1 minute
Add the tomato sauce, diced tomatoes, and beef broth, stir until well combined
Bring mixture to a boil
Reduce to simmer and cover
Cook for 45-60 minutes or until heated through and flavors have had a chance to blend well
Stir in cooked rice and serve immediately ** see notes

Video

Notes

Peppers - you can use all green or a combination of green and red peppers, you will need a total of about 2 cups chopped

Rice - if you are planning to have leftovers, only add rice to the soup you are eating immediately

Nutrition