Stuffed Pepper Soup
A comforting stuffed pepper soup offers the classic flavors of baked peppers in an easier, less messy preparation.
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Instructions
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Heat olive oil in a Dutch oven over medium heat.
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Cook ground beef until no longer pink, breaking it up; drain and return to the pot.
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While beef cooks, chop the onion and peppers.
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Add chopped onion and peppers to the beef and cook for 5 minutes.
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Stir in diced tomatoes, tomato sauce, beef stock, and black pepper; season with sugar and salt to taste.
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Bring the soup to a simmer, then reduce heat to low, cover, and simmer for 25 minutes until the vegetables are tender.
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Stir cooked rice into the soup or ladle the soup over rice mounded in bowls.