Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons olive oil, (separated)
  • 1 pound lean ground beef ((93%-7%) or mild Italian sausage)
  • 1 cup diced yellow onion (about one small)
  • 1 cup diced red bell pepper (about one small)
  • 1 cup diced green pepper (about one small)
  • 2 cloves garlic
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt and pepper
  • 2 cans (14.5 ounces EACH) fire-roasted diced tomatoes (See Note 1)
  • 1 can (15 ounces) tomato sauce ((not tomato soup))
  • 2 cups beef broth (See Note 2)
  • 1 large beef bouillon cube
  • 1 tablespoon Worcestershire sauce
  • 1 cup uncooked white basmati rice (See Note 3)
  • Optional: fresh parsley, cheese for serving (Parmesan, sharp Cheddar, or mozzarella)

Instruction

  • GROUND BEEF: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Once the oil is shimmering, add in the ground beef. Season with a pinch of salt and pepper. Cook, stirring occasionally to break up the beef, until browned. Transfer the beef to a paper-towel-lined plate and set aside. Drain any fat from the pot.
  • VEGGIES: Heat the remaining 1 tablespoon olive oil in pot then add onions. Saute for 2-3 minutes before adding the red and green bell peppers. Saute for another 3-5 minutes. Add in the garlic and saute for about 30 more seconds. Add in the thyme, oregano, and Italian seasoning. Stir into the veggies.
  • TOMATOES: Pour in diced tomatoes (undrained), tomato sauce, and beef broth. Crumble in the beef bouillon cube, add in the Worcestershire sauce, and return the ground beef to the pot. Season soup to taste with salt and pepper (I use 1/2 teaspoon of each, add to personal preference). Bring soup to a boil and then reduce the heat to the lowest setting. Cover and simmer, stirring occasionally, for 20-25 minutes.
  • RICE: While the soup is simmering, prepare the rice. Either follow package directions, or use these instructions (my favorite way to prepare basmati rice): Place rice in a fine-mesh sieve and rinse in cold water for 2-3 minutes or until water runs clear. Place uncooked rice in a bowl and soak in cold water while you bring a very large pot of water to boil over high heat. Once water is boiling, salt the water. Drain the rice through the sieve and add to the boiling water. Cook, stirring occasionally, for exactly 5 minutes (do not reduce temperature; it should be boiling). Check the rice to ensure it is tender, leaving it on for an additional minute if necessary. Drain the rice and set aside. Place in a bowl to serve alongside the stuffed pepper soup.
  • SERVE: Once soup has simmered, serve it warm alongside the bowl of cooked rice. Once rice has been added to preference in individual bowls, garnish bowls with fresh parsley and cheese if desired.