"Soup season is in full swing here at the BHK folks.
Today on the blog, I'm sharing this incredibly tasty Stuffed Pepper Soup that I whipped up in partnership with my good friends from @tuttorossotomatoes and @thefeedfeed. This hearty soup is packed with flavor along with all the ingredients found in the classic stuffed pepper dish; diced and crushed tomatoes, ground beef, rice, peppers and onions. It's a meal in a bowl! Naturally, I started with @tuttorossotomatoes to take my recipe to the next level. Their tomato products have no artificial colors, flavors or preservatives, so I can feel confident that what I'm serving my family is top notch!"
Ground Beef and Rice Stuffed Pepper Soup
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Prep time: 15mins
Cook time: 40mins
Serves or Makes: 8
Recipe Card
ingredients
- 1 1/2 pounds ground beef, or meatloaf mix
- 1 1/2 cups chopped yellow onion
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 large red bell pepper, chopped
- 1 large green bell pepper, chopped
- 1 (28 ounce) can Tuttorosso Italian Inspirations Crushed Tomatoes in Puree with Sweet Basil
- 1 (14.5 ounce) can Tuttorosso Italian Inspirations Southern Vineyard Petite Diced Tomatoes
- 4 cups low sodium beef broth
- 2 tablespoons firmly packed light brown sugar
- 3/4 cup uncooked long grain rice
- Fresh parsley, optional, for serving
Method
Step 1
In a large Dutch oven, cook hamburger or meatloaf mix over medium-high heat, breaking up as the meat cooks, until no longer pink. Drain fat from the pot and return to stove.
Step 2
Add onions, garlic, salt and pepper and cook for 5-7 minutes, until softened, Add the peppers, both tomatoes, beef broth, brown sugar and rice. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered for 25 minutes.
Step 3
Add salt and pepper to taste. Spoon into bowls, topping with freshly chopped parsley, if desired.