Yield
6 servings
Time
50 minutes
With a hearty blend of beef, tomatoes, bell peppers, and rice, this easy stovetop stuffed pepper soup is like a comfort food version of the popular side dish.
‣ 1 pound lean ground beef ‣ 6 slices bacon, chopped ‣ 1 sweet onion, diced ‣ 3 green bell pepper, chopped ‣ 1 tablespoon fresh garlic, minced ‣ 1 teaspoon salt ‣ 1 teaspoon Worcestershire sauce ‣ 1/4 teaspoon black pepper ‣ 28 ounce diced tomatoes, (1 can) ‣ 28 ounce crushed tomatoes, (1 can) ‣ 3 cup beef broth ‣ 1 teaspoon granulated sugar ‣ 1 teaspoon dried basil ‣ 1/2 teaspoon dried thyme ‣ 1/2 teaspoon dried oregano ‣ 1/2 teaspoon paprika ‣ 1 cup long grain white rice, uncooked ‣ 1/2 tablespoon fresh parsley, chopped, for garnish (optional)
1
In a large pot (like a dutch oven), cook and crumble the following ingredients: ground beef, bacon, onion, green bell pepper, garlic, salt, Worcestershire sauce, and pepper.
2
Add in the diced tomatoes, crushed tomatoes, beef broth, sugar, basil, thyme, oregano, and paprika. Bring the soup to a boil, then let it simmer for 30 minutes.
3
While the soup simmers, prepare the rice per the package instructions. Once done, stir the prepared rice into the soup.