Ingredients (~6 Servings)
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 bell peppers (a mix of red, yellow, and green), chopped
- 1 lb ground beef
- 1 lb Italian sausage, casings removed
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup uncooked jasmine rice, rinsed
- 1 1/2 cups canned crushed tomatoes
- 6 cups low-sodium beef broth
- 1 1/2 cups shredded sharp cheddar cheese
- Green onions, chopped, for garnish
- Sour cream, for garnish
Sauté the Vegetables
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and cook for 3-4 minutes, until it begins to soften.
Add the chopped bell peppers and continue to sauté for another 3 minutes.
Brown the Meat
Push the vegetables to one side of the pot and add the ground beef and Italian sausage to the other side.
Add the minced garlic, dried basil, dried oregano, salt, and pepper.
Cook, breaking up the meat with a spoon, until it is browned. You don’t need to cook it all the way through at this point.
Stir the meat and vegetables together and then stir in the tomato paste.
Simmer the Soup
Add the rinsed jasmine rice, crushed tomatoes, and beef broth to the pot. Stir everything to combine.
Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 15-20 minutes, or until the rice is tender. Stir occasionally to prevent the rice from sticking.
The soup should be thick; if you prefer a thinner consistency, you can add more beef broth.
Finish and Serve
Remove the pot from the heat and stir in the shredded cheddar cheese until it’s melted and creamy.
Taste and adjust seasoning if needed.
Serve the soup hot, garnished with chopped green onions and a dollop of sour cream.
Stuffed Pepper Soup
Ingredients
Ingredients (~6 Servings)
- 2 tbsp olive oil
- 1 medium yellow onion chopped
- 3 bell peppers a mix of red, yellow, and green, chopped
- 1 lb ground beef
- 1 lb Italian sausage casings removed
- 4 garlic cloves minced
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup uncooked jasmine rice rinsed
- 1 1/2 cups canned crushed tomatoes
- 6 cups low-sodium beef broth
- 1 1/2 cups shredded sharp cheddar cheese
- Green onions chopped, for garnish
- Sour cream for garnish
Instructions
- Heat olive oil in large Dutch oven over medium heat.
- Sauté onion 3-4 minutes until softened.
- Add bell peppers and cook 3 minutes more.
- Push vegetables aside, add ground beef, sausage, garlic, basil, oregano, salt, and pepper.
- Brown meat while breaking up with spoon.
- Stir meat and vegetables together, then mix in tomato paste.
- Add rice, crushed tomatoes, and beef broth. Stir to combine.
- Bring to boil, reduce heat, cover and simmer 15-20 minutes until rice is tender.
- Remove from heat, stir in cheddar until melted.
- Top with green onions and sour cream.
