Easy Stuffed Bell Pepper Soup
Equipment
- 1 large soup pot or dutch oven
- 1 wooden spoon
- 1 cutting board
- 1 instant pot or rice cooker optional
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 2 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 10 oz rotel (one can)
- 15 oz tomato sauce (one can)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp italian seasoning
- 1-2 cups cooked rice
- salt and pepper to taste
- 1 bay leaf optional
Instructions
- Heat a large soup pot over medium-high heat. Add the ground beef and cook, breaking it into small pieces with a wooden spoon, until browned. Drain any excess grease if needed.
- Add the chopped bell peppers, onion, and garlic to the pot. Cook over medium heat for 5-7 minutes, stirring occasionally, until the vegetables are tender.
- Stir in the beef broth, diced tomatoes, and tomato sauce. Add the garlic powder, onion powder, Italian seasoning, bay leaf, salt, and black pepper. Stir well and bring to a simmer over medium heat. Cook for 10-15 minutes.
- While the soup is simmering, prepare the rice. Use an Instant Pot, rice cooker, or stovetop to cook 1-2 cups of rice. Once cooked, fluff the rice with a fork.
- While the soup is simmering, prepare the rice. Use an Instant Pot, rice cooker, or stovetop to cook 1-2 cups of rice. Once cooked, fluff the rice with a fork.
- Garnish with shredded cheese, sour cream, or fresh parsley if desired.
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