Very hearty soup that we all enjoy!
Stuffed Red Pepper Soup
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
2 tbsp olive oil
1 onion (chopped)
2 carrots (shredded)
4 garlic cloves (minced)
¼ tsp red pepper (flakes)
3 tbsp tomato paste
3 multi-colored peppers (cored chopped)
28 oz can diced tomatoes
15 oz can tomato sauce
1 lb ground beef
pepper
salt
1 cup medium-grain rice
4-5 cups chicken stock
2 tsp Italian seasoning
1 tsp sugar (or more as needed)
1 tbsp soy sauce
1 tsp sambal oelek (or more to taste)
½ cup parsley (for serving)
- For the Garnish:
½ cup shredded cheddar cheese (optional)
Directions
- Heat olive oil in a large pot.
- Add carrots and onions and cook for 5-7 minutes until softened and are just starting to take on a golden color.
- Add peppers and cook for another 5 minutes until softened.
- Add tomato paste and red pepper flakes and cook for another minute to cook off the canned tomato paste taste.
- Add ground beef, and season with 1 teaspoon of kosher salt and ½ teaspoon of pepper. Cook for about 5 minutes until no longer pink, breaking it up with the spoon to avoid being chunky.
- Add garlic and cook for under 30 seconds until fragrant.
- Add beef stock, tomatoes, tomato sauce, Italian seasoning, and sambal oelek, if using, and bring to a boil.
- Add rice. Reduce to simmer. Cook covered for 25-30 minutes until the rice is tender.
- Taste the soup and adjust the seasoning using more sugar, salt, pepper, and Italian seasoning.
- Add more stock, if desired, to thin it out and adjust the consistency to your preference.
- Divide between bowls, and top with parsley and grated cheese, if using. Enjoy!
