Stuffed Pepper Soup

Stuffed Pepper Soup
This soup has everything you like about a classic stuffed pepper—ground beef, rice, tomatoes, and CHEESE. There must be cheese!
Recipe type: Appetizer
  • 1 tbsp. extra-virgin olive oil
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 lb. ground beef
  • Kosher salt
  • Freshly ground black pepper
  • 6 c. Swanson Chicken Broth
  • 1 (28-oz.) can crushed tomatoes
  • 1 (14-oz.) can fire-roasted diced tomatoes
  • 2 tsp. dried oregano
  • 1 c. white rice
  • Shredded white cheddar, for serving
  • Freshly chopped parsley, for serving
  1. In a large pot over medium heat, heat oil. Add bell peppers and onion and cook until soft, 7 minutes. Add garlic and cook until fragrant, 1 minute. Add ground beef and season with salt and pepper. Cook until no longer pink, 7 minutes. Drain fat and return to heat.
  2. Add broth, crushed tomatoes, diced tomatoes, and oregano. Bring to a boil then reduce heat to a simmer. Add rice and simmer, covered, until rice is tender, about 40 minutes, adding water if necessary. Season with salt and pepper to taste.
  3. Garnish with cheddar and parsley before serving.





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