Description
Easy Stuffed Pepper Soup is a delicious, quick-fix supper done in 30 minutes. All the flavor you love without the fuss.
Ingredients
Units
Scale
- 1 Tablespoon avocado oil
- 1 lb. lean ground beef
- 1 large red onion (yellow or white work, too)
- 2 Tablespoons minced garlic
- salt and pepper, to taste
- 4 large bell peppers (any color – I usually use all different colors.)
- 1 Tablespoon Italian seasoning
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon crushed red pepper flakes
- 1 (28 oz.) can whole peeled tomatoes (quality brand)
- 1 (15 oz) can tomato sauce
- 4 cups broth (beef, chicken or vegetable all work equally well)
- 1 cup dry Minute Rice
- optional garnish: grated Parmesan cheese and minced parsley
Instructions
- Mince the onion and dice the bell peppers. I try to get the bell pepper pieces to be about 1/2″ square.
- Heat the avocado oil in a large stock pot over medium high heat.
- Add the ground beef. Break it into small pieces as it browns. Cook until no pink remains.
- Add the onion and garlic to the beef and cook for 4-5 minutes.
- Salt and pepper the ground beef mixture, to taste.
- Add the diced bell peppers, tomatoes, tomato sauce, broth, Italian seasoning, red pepper flakes, bay leaf and sugar to the pot.
- Bring soup to a boil and then reduce to a simmer.
- Cook for 15 minutes or until peppers are tender.
- Remove from heat and add 1 cup of Minute Rice to the pot. Stir to distribute evenly. Cover with a lid and allow to sit for 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 min
- Category: Soup
- Method: Stove Top
- Cuisine: American