Stuffed Soup with Ground Beef Recipe

1. Cook the Ground Beef

   • In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook, breaking it apart with a spatula, until browned (5-7 minutes). Drain excess fat.

2. Sauté Vegetables

   • Add onion and bell peppers. Cook for 5-7 minutes, until softened. Stir in garlic and cook 1 minute more.

3. Add Tomatoes, Broth, and Seasoning

   • Stir in diced tomatoes, tomato sauce, beef broth, water, Worcestershire sauce, basil, oregano, paprika, salt, and pepper. Bring to a gentle boil.

4. Add Rice and Simmer

   • Add rice. Reduce heat to a simmer and cook 25-30 minutes, or until rice is tender, stirring occasionally. Add brown sugar (optional).

5. Serve

   • Taste and adjust seasoning. Ladle into bowls and garnish with parsley. Serve warm with crusty bread.

Cook Notes & Tips

• Rice: For ahead-of-time prep, cook rice separately and add before serving.
• Peppers: Use a mix of colors for added flavor and sweetness.
• Thicker Soup: Reduce beef broth by 1 cup or simmer longer.

Recipe Variations

• Turkey or Chicken: Substitute ground turkey or chicken.
• Spicy Kick: Add 1/4 teaspoon cayenne pepper or a chopped jalapeño.
• Vegetarian: Replace ground beef with cooked lentils or crumbled tofu and use vegetable broth.

Frequently Asked Questions (FAQs)

Q: Can I use brown rice? A: Yes, but it will take longer to cook. Add extra liquid if needed.

Q: Can I freeze it? A: Yes! Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight before reheating.

Q: How long will leftovers keep? A: Store in an airtight container in the refrigerator for up to 4 days.

This Stuffed Pepper Soup is an easy, hearty meal perfect for family dinners or meal prepping. Enjoy!