How to Make Hearty Stuffed Pepper Soup
Prep: 15 minutes
Cook: 23 minutes
Yields: 4 servings
Get ready to dive into the coziest, most comforting soup of the season – Stuffed Pepper Soup!
This hearty soup is packed with tender peppers, juicy beef, and fluffy rice, all swirled together in a rich, tomatoey broth. And the best part? It’s ridiculously easy to make!
Start by heating up some olive oil in a Dutch oven over medium-high heat. Add in a chopped onion and cook until it starts to soften, about 3-4 minutes. Then, crumble in some ground sirloin and cook until it’s mostly browned, stirring frequently to break it up.
Next, add in some Italian seasoning, crushed red pepper, garlic, and chopped bell peppers. Cook until the peppers start to soften, about 2-3 minutes. Then, stir in some beef stock, marinara sauce, salt, and diced tomatoes. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 20-23 minutes, or until the rice is tender.
Once the soup is ready, ladle it into bowls and top with some grated Parmesan cheese. Trust me, you won’t want to miss this!
And don’t forget to pick up some essential cooking tools, like a spatula or a
Printable Recipe
Ingredients
- 1 tablespoon olive oil
- 1 chopped onion
- 1 pound ground sirloin
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper
- 2 cloves garlic, minced
- 2 chopped bell peppers
- 4 cups beef stock
- 2 cups marinara sauce
- 1 teaspoon salt
- 1 can (14.5 oz) diced tomatoes
- 1 cup cooked rice
- Grated Parmesan cheese for topping
Instructions
- 1. Heat olive oil in a Dutch oven over medium-high heat.
- 2. Add chopped onion and cook until it starts to soften, about 3-4 minutes.
- 3. Crumble in ground sirloin and cook until mostly browned, stirring frequently.
- 4. Add Italian seasoning, crushed red pepper, garlic, and chopped bell peppers. Cook until the peppers start to soften, about 2-3 minutes.
- 5. Stir in beef stock, marinara sauce, salt, and diced tomatoes.
- 6. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 20-23 minutes, or until the rice is tender.
- 7. Ladle the soup into bowls and top with grated Parmesan cheese.
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