Ingredients
- 1 tbsp olive oil
- ~1/2 lb ground beef
- ~1/2 lb ground Italian sausage, casings removed
- 1 large yellow onion, chopped
- 3 large bell peppers, chopped (a mix of red, yellow, and green)
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/2 tsp dried basil
- 1 1/2 tsp dried oregano
- 1 1/2 cups uncooked jasmine rice, rinsed
- 1 (28-oz) can crushed tomatoes
- 6-7 cups low-sodium beef broth
- 1 1/2 cups shredded sharp cheddar cheese
- Sour cream, for serving
- Sliced green onions, for serving
Brown the Meat and Sauté the Vegetables
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and Italian sausage. Break up the meat with a spoon and cook until it’s browned, ~5-7 minutes – don’t worry about cooking it all the way through at this stage.
Add the chopped onion and bell peppers to the pot. Cook for another ~5 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced garlic, salt, pepper, dried basil, and dried oregano, and cook for one minute more until fragrant.
Stir in the tomato paste and cook for one minute, allowing its flavor to deepen.
Simmer the Rice and Finish the Soup
Add the rinsed rice, crushed tomatoes, and 6 cups of the beef broth to the pot. Stir everything together, making sure to scrape up any browned bits from the bottom of the pot.
Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for ~15-20 minutes. Stir it every 5 minutes or so to keep the rice from sticking. The soup is ready when the rice is tender.
Remove the pot from the heat and stir in the shredded cheddar cheese until it’s completely melted. If the soup is thicker than you’d like, add the remaining cup of beef broth. Taste and adjust the salt if necessary.
Serve the Soup
Ladle the soup into bowls and top with a spoonful of sour cream and a sprinkle of green onions.
Stuffed Pepper Soup
Ingredients
- 1 tbsp olive oil
- ~1/2 lb ground beef
- ~1/2 lb ground Italian sausage casings removed
- 1 large yellow onion chopped
- 3 large bell peppers a mix of red, yellow, and green, chopped
- 4 cloves garlic minced
- 3 tbsp tomato paste
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/2 tsp dried basil
- 1 1/2 tsp dried oregano
- 1 1/2 cups uncooked jasmine rice rinsed
- 1 can crushed tomatoes 28-oz
- 6-7 cups low-sodium beef broth
- 1 1/2 cups shredded sharp cheddar cheese
- Sour cream for serving
- Sliced green onions for serving
Instructions
- Heat olive oil in large Dutch oven over medium-high heat.
- Brown beef and sausage until mostly cooked, breaking up meat, 5-7 minutes.
- Add onion and peppers, cook 5 minutes until softened.
- Add garlic, salt, pepper, basil, oregano; cook 1 minute.
- Stir in tomato paste and cook 1 minute.
- Add rice, crushed tomatoes, and 6 cups broth. Scrape bottom of pot.
- Bring to boil, reduce heat, cover and simmer 15-20 minutes, stirring every 5 minutes until rice is tender.
- Remove from heat, stir in cheddar until melted.
- Add extra broth if needed to reach desired consistency.
- Top servings with sour cream and green onions.
