Stuffed Pepper Inspired Beef and Rice Soup

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 cup uncooked long-grain rice
• 1 can (15 ounces) diced tomatoes
• 2 cups beef broth
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add ground beef, breaking it into small pieces, and cook until browned.
2. 2 Add onions, bell pepper, and garlic to the pot, and cook until softened.
3. 3 Stir in the rice, diced tomatoes, beef broth, oregano, paprika, salt, and black pepper.
4. 4 Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until rice is tender.
5. 5 Serve hot, garnished with additional chopped bell pepper if desired.

Equipment

• Large pot

Variations

• Add beans for extra protein or use ground turkey for a leaner option.

Substitutions

• If you don't have beef broth, chicken broth works well too.

Pairings

• Crusty bread
• Green salad

Nutrition

Tips

• For extra flavor, add a splash of red wine vinegar or a sprinkle of Parmesan cheese before serving.
• This soup tastes even better the next day as the flavors meld together.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Pair with a side of crusty bread or a fresh green salad.

FAQ