Stuffed Pepper Soup
A hearty soup for this fall and winter's soup menu, this Stuffed Pepper Soup is a spin on the classic dish.
Servings: 8 servings
Calories: 322.75kcal
Ingredients
- 1 1/2 lb. ground beef or meatloaf mix
- 1 1/2 cups yellow onion, chopped
- 3 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 large red bell pepper, chopped
- 1 large green bell pepper, chopped
- 1 28-oz. can Tuttorosso Italian Inspirations Crushed Tomatoes in Puree with sweet basil
- 1 14.5-oz. can Tuttorosso Italian Inspirations Southern Vineyard Petite Diced with white wine, olive oil and onion, undrained
- 4 cups low sodium beef broth
- 2 Tbsp. light brown sugar, firmly packed
- 3/4 cup long grain rice, uncooked
- fresh parsley, for sprinkling, if desired
Instructions
- In a large Dutch oven, cook hamburger or meatloaf mix over medium-high heat, breaking up as the meat cooks, until no longer pink. Drain fat from the pot and return to stove.
- Add onions, garlic, salt and pepper and cook for 5-7 minutes, until softened, Add the peppers, both tomatoes, beef broth, brown sugar and rice. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered for 25 minutes.
- Add salt and pepper to taste. Spoon into bowls, topping with freshly chopped parsley, if desired.