Stuffed Pepper Soup with Ground Beef

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound ground beef
• 2 cups diced tomatoes
• 1 cup beef broth
• 1 cup water
• 1 cup uncooked rice
• 2 cups chopped bell peppers (mixed colors)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup frozen corn kernels
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic, cook until softened.
2. 2 Add ground beef, breaking it into small pieces with a spoon. Cook until browned.
3. 3 Stir in diced tomatoes, beef broth, water, rice, bell peppers, oregano, basil, salt, and pepper.
4. 4 Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes or until rice is tender.
5. 5 Stir in frozen corn and cook for another 5 minutes.
6. 6 Serve hot, garnished with Parmesan cheese and parsley if desired.

Equipment

• Large pot
• Wooden spoon

Variations

• Add beans for extra protein and fiber.
• Substitute ground beef with ground turkey or plant-based meat alternatives.

Substitutions

• Use vegetable broth and omit Parmesan for a vegetarian version.
• Substitute rice with quinoa for a gluten-free option.

Pairings

• A glass of red wine complements the flavors nicely.
• Sparkling water with a squeeze of lime for a refreshing drink.

Nutrition

Tips

• Use leftover cooked rice to cut down on cooking time.
• For extra flavor, sauté bell peppers with onions and garlic.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

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

Serving Suggestions

• Serve with a side of crusty bread or garlic toast.
• Pair with a fresh green salad for a balanced meal.

FAQ