Test Kitchen Approved

Stuffed Pepper Soup

Name: Stuffed Pepper Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 2 tablespoons olive oil, divided; 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, to taste, for garnish; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1 cup long-grain white rice, cooked; cheddar or mozzarella cheese, optional, to taste, shredded, for serving

60-Minutes Beef Classic

Time: 50 minutes

Yield: 6 servings

About

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 taste buds.

Ingredients

2 tablespoons olive oil, divided
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, to taste, for garnish
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup long-grain white rice, cooked
cheddar or mozzarella cheese, optional, to taste, shredded, for serving

Directions

Step 1 -In a large pot over medium heat, heat 1 tablespoon of the olive oil.

Step 2 -Once the oil starts to shimmer, add the beef with the salt and the pepper.

Step 3 -Cook the beef, breaking it up occasionally until fully browned.

Step 4 -Drain the beef thoroughly and set it aside.

Step 5 -Add the remaining the olive oil to the pot and heat until shimmering.

Step 6 -Add the onions, the red bell peppers, and the green bell peppers. Sauté for 3 minutes.

Step 7 -Add in the garlic and cook for 30 seconds.

Step 8 -Pour in the diced tomatoes, the tomato sauce, the beef broth, the parsley, the basil, the oregano, and the cooked beef. Season with the salt and the pepper.

Step 9 -Bring the soup to a slight boil, then reduce the heat to low.

Step 10 -Cover and let the soup simmer, stirring occasionally, for 30 minutes.

Step 11 -Once the soup has finished simmering, add the rice.

Step 12 -Top with the cheese and the fresh parsley and serve immediately!

Explore More Favorites