We tend to think of soups as heavy, wintery affairs. Stuffed Pepper Soup breaks that mold with a bright, refreshing, and herby broth that's still a hearty and filling fare. In fact, it's still beefy, savory, and rich, but with a touch of summer to warm your chilly nights. Stuffed Pepper Soup is a colorful parade of flavors that's sure to pique your tastebuds.
Ingredients• 2 tablespoons olive oil, divided in half • 1 pound lean ground beef • salt, to taste • ground black pepper, to taste • 1 small yellow onion, chopped • 1 cup red bell pepper, chopped • 1 cup green bell pepper, chopped • 2 cloves garlic, minced • 2 (14.5-ounce) cans petite diced tomatoes • 1 (15-ounce) can tomato sauce • 1 (14.5-ounce) can low-sodium beef broth • 2 1/2 tablespoons fresh parsley, chopped, plus more for garnish • 1/2 teaspoon dried basil • 1/2 teaspoon dried oregano • 1 cup long-grain white rice, cooked • cheddar or mozzarella cheese, optional, for serving
In a large pot over medium heat on the stove-top, heat 1 tablespoon of the olive oil.
Once the oil starts to shimmer, add the beef with salt and pepper for seasoning.
Cook the beef, breaking it up occasionally until fully browned.
Drain the beef thoroughly and set it aside.
Add the remaining tablespoon of olive oil to the pot and heat until shimmering.
Add the onions, red bell pepper, and green bell pepper. Sauté for 3 minutes.
Add in the garlic and cook for 30 seconds. Don't cook it any longer, since garlic can burn easily.
Pour in the diced tomatoes, tomato sauce, beef broth, parsley, basil, oregano, and cooked beef. Season with salt and pepper.
Bring the soup to a slight boil, then reduce the heat to low.
Cover and let the soup simmer, stirring occasionally, for 30 minutes.
Once the soup has finished simmering, add in the rice.
Top with cheese and fresh parsley and serve immediately!