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stuffed-peppers-soup-easy-bell-pepper-ground-beef

Stuffed Pepper Soup

Clover Meadows Beef

Ingredients
  

  • 1 pound Ground Beef (or left over Chuck Roast, see above) (or left over Chuck Roast cut into small pieces, see above)
  • 2 tbsp Olive Oil, divided
  • 3/4 cup Onion, chopped
  • 1 Red Bell Pepper cut into 1/2 inch pieces
  • 1 Green Bell Pepper cut into 1/2 inch pieces
  • 2 Cloves Garlic, minced
  • 1 can Petite Diced Tomatoes (14.5 oz)
  • 1 can Tomato Sauce (15 oz)
  • 2 cups Beef Broth (homemade if possible, or one 14.5 oz can low sodium broth)
  • 2 tsp Italian Seasoning
  • 2 cups Cooked Rice (white or brown)
  • Cheddar, Monterrey Jack, Mozzarella, or Pepper Jack. for serving (optional)

Instructions
 

  • Heat the olive oil in a large pot over medium high heat. Add the ground beef and cook until browned, breaking up into smaller pieces with a spatula. Drain grease if needed.
  • Add the onion and bell peppers to the pot and cook until softened (2-3 minutes). Add the garlic and cook for 30 seconds.
  • Pour in diced tomatoes, tomato sauce, beef broth and add Italian seasoning. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.
  • Stir in the cooked rice and season with salt and pepper to taste as desired.
  • Serve warm topped with optional cheese