Stuffed Pepper Soup - The360report

Stuffed peppers are one of America’s favorite comfort foods, and there are all kinds of ways to fix the dish. Instead of stuffing the peppers and baking them, why not make soup with the ingredients? Soup takes just minutes to prep, and you get all the flavor with less fuss and mess. If your family loves stuffed peppers, they will love this soup.

1 1/2 tablespoons extra-virgin olive oil
1 pound lean ground beef
1 small yellow onion
2 to 3 bell peppers
1 (14.5-ounce) can petite diced tomatoes with juice
1 (15-ounce) can tomato sauce
2 cups unsalted or low-sodium beef stock
1 to 2 tablespoons granulated sugar, to taste
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
1 cup long-grain white rice, or brown rice, cooked

Gather the ingredients.
Heat the olive oil in a Dutch oven or stockpot over medium heat. Add the ground beef and cook until no longer pink, breaking up and stirring frequently.
Meanwhile, peel the onion and remove the stem and seeds from the peppers.
Chop the vegetables and set aside.
Drain the beef well and return it to the pot.
Add the chopped onion and peppers to the ground beef and continue cooking over medium heat for about 5 minutes.
Add the diced tomatoes, tomato sauce, and beef stock. Taste and add sugar and kosher salt, as desired. Add the ground black pepper.
Bring the soup to a simmer.
Reduce the heat to low, cover the pot, and simmer for about 25 minutes, or until the vegetables are tender.
Add the cooked rice to the soup or mound the rice in bowls and ladle the soup around it.
Serve and enjoy!

Stuffed Pepper Soup

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