Stuffed Pepper Soup Recipe

Step 1

Core, seed and dice 1 medium red bell pepper, 1 medium green bell pepper, and 1 medium yellow bell pepper (about 1 cup each). Dice 1 small yellow onion (about 1 cup). Mince 2 garlic cloves.

Step 2

Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the peppers and onion and cook until softened, 5 to 6 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Step 3

Add 1 pound lean ground beef and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Add 6 cups beef broth, 2 (14.5-ounce) cans petite diced tomatoes, 1 (15-ounce) can tomato sauce, 2 teaspoons Italian seasoning, and 1/4 teaspoon red pepper flakes, if using. Stir to combine and bring to a boil over high heat.

Step 4

Reduce heat to medium-low and add 1 cup uncooked long-grain white rice. Cover and simmer until the rice is tender, 25 to 30 minutes. Meanwhile, grate 4 ounces sharp cheddar cheese on the large holes of a box grater (about 1 cup). Coarsely chop the leaves from 1/2 bunch fresh parsley until you have 1/4 cup.

Step 5

When the soup is ready, taste and season with more kosher salt as needed. If the soup is thicker than you’d like, stir in more broth to thin it out. Top each bowl with cheese and sprinkle with parsley just before serving.