Stuffed Pepper Soup
Browning the meat and aromatics in the pot before adding any liquid is what builds the deep, savory flavor base for this soup. Cooking the rice directly in the broth then allows it to absorb all of those flavors as it softens.
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.
Notes
Stir regularly to prevent rice from sticking. Additional broth may be needed if soup becomes too thick.