Description
A warm, comforting bowl of soup that tastes like stuffed peppers, blending ground beef, bell peppers, tomato, and rice into a hearty meal.
Ingredients
Scale
- 3 tbsp olive oil
- 1 small yellow onion, diced
- 1 green or red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 large tomato, diced
- 1 lb ground beef (85/15 recommended)
- 3 cups beef stock
- 3 tbsp tomato paste
- 1 tsp dried oregano
- 2 tsp dried basil
- 2 tsp garlic powder
- 1/4–1/2 tsp black pepper (to taste)
- Salt (to taste)
- 3/4 cup Jasmine rice
Instructions
- Dice all vegetables first and set them aside.
- Preheat a Dutch oven over medium heat and add the olive oil.
- Add diced onion and bell peppers. Cook until they start to soften. Mix in the diced tomato and cook a few more minutes.
- Push the vegetables to the sides of the pot. Add ground beef to the center. Break it apart, cover with a lid, and cook a few minutes.
- Uncover, break up the meat more, and mix it with the vegetables. Cover again and cook until the beef is mostly done. Break up any clumps.
- Stir in the tomato paste, then pour in the beef stock.
- Season with oregano, basil, garlic powder, salt, and pepper. Mix well. Lower heat to low. Close the lid but leave a small crack for steam to escape. Cook about 20 minutes.
- Stir in the rice. Close the lid and cook until the rice is done.
- Serve right away.
Notes
For a leaner option, consider swapping ground beef for bison or lean ground turkey. Can be made vegetarian by replacing beef with cooked lentils or plant-based crumbles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg