Stuffed Bell Pepper Soup

  • Level:Easy
  • Total: 30 min
  • Active: 30 min

  • Yield:6 servings



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  1. Heat the oil in a medium pot over medium-high heat. Add the bell peppers, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until vegetables are softened, about 7 minutes.
  2. Add the ground beef and cook, breaking up the meat with a wooden spoon and stirring occasionally, until no longer pink, about 3 minutes.  
  3. Add the garlic, thyme and oregano. Cook, stirring, until fragrant, about 1 minute. Add the beef broth, diced tomatoes, crushed tomatoes, Worcestershire, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil. Reduce the heat and simmer until flavors are blended, about 5 minutes.  
  4. Stir in the rice and cook until warmed through, about 2 minutes. Season with salt and pepper. 
  5. Ladle the soup into bowls and top with some Cheddar and parsley. 

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