Stuffed Pepper Soup Bowl (Print)
Rich bell peppers, beef, and rice simmered into a cozy, flavorful soup—ideal for a satisfying meal.
# Ingredients:
→ Vegetables
01 -
3 tbsp olive oil
02 -
1 small yellow onion, diced
03 -
1 green or red bell pepper, diced
04 -
1 yellow bell pepper, diced
05 -
1 large tomato, diced
→ Proteins
06 -
1 lb ground beef (85/15 recommended)
→ Liquids
07 -
3 cups beef stock
→ Seasonings
08 -
3 tbsp tomato paste
09 -
1 tsp dried oregano
10 -
2 tsp dried basil
11 -
1 tsp garlic powder
12 -
1/4–1/2 tsp black pepper
13 -
Salt, to taste
→ Grains
14 -
3/4 cup Jasmine rice
# Steps:
01 -
Dice the onion, bell peppers, and tomato, and set them aside.
02 -
Heat a Dutch oven over medium heat and add the olive oil.
03 -
Add diced onions and bell peppers to the pot. Cook until softened, then mix in the diced tomato and cook for a few more minutes.
04 -
Push the vegetables to the sides of the pot and add ground beef to the center. Break apart the beef, cover with a lid, and cook for a few minutes. Break up the meat further, mix with the vegetables, and cook until the beef is mostly done.
05 -
Mix in the tomato paste and pour in the beef stock. Season with oregano, basil, garlic powder, salt, and pepper. Stir well, lower the heat to low, and simmer with the lid slightly open for about 20 minutes.
06 -
Stir in the Jasmine rice, close the lid, and cook until the rice is tender.
07 -
Serve the soup immediately. For leftovers, cook rice separately and add to individual servings as needed.
# Notes:
01 -
If preparing the soup for later, cook rice separately and add it to each bowl. Store rice and soup in airtight containers in the refrigerator.