Easy Stuffed Pepper Soup
- Yield: 8 servings
- 2pounds lean ground beef
- 2tablespoons olive oil
- 1 onion, diced
- 6 garlic cloves, chopped
- 2 red bell peppers, seeded and diced
- 2 green bell peppers, seeded and diced
- 2 cans (14.5 each) fire-roasted diced tomatoes with juices
- 32ounces good quality beef broth
- 2teaspoons ground cumin
- 2teaspoons dried oregano
- Kosher salt and freshly ground black pepper
- Garnishes: freshly chopped cilantro, parsley, and shredded cheddar cheese
- Optional: 2 cups long grain white rice, cooked
- In a large heavy pot or Dutch oven over medium-high heat, brown the beef until cooked through. Drain in a colander. Meanwhile, add olive oil and cook onions over medium-high heat, stirring, 2 min. Add garlic and stir another minute. Add peppers, 1 tsp kosher salt, ¼ tsp black pepper, and continue stirring for 2-3 minutes.
- Add the diced tomatoes with juices, broth, cumin, oregano. Bring to a simmer. Cover and simmer 30 minutes. (If you haven’t cooked the rice yet, now is a great time to do so.)
- Add back the browned beef and stir into the soup just until warmed through. Taste and season with additional salt and pepper as needed. Ladle soup into individual bowls, with a large scoop of cooked rice, if using. Garnish with cilantro, parsley, or shredded cheese.
Notes: This soup is just as delicious with or without the rice; you can also use brown rice, but plan for a longer cooking time. Be sure your rice is cooked before adding to soup, and only add it at the end, right before serving to prevent broth turning starchy. —Also, don’t cook the rice in soup, or it will absorb all the liquid.
If desired, add 1-2 TB sugar to taste. If you don’t care about keeping Whole30, using a bit of sugar helps offset the tangy-ness of tomatoes.