Name: This Easy Stuffed Pepper Soup Is a Lazy Take on the Comfort Food Classic
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 2 tablespoons olive oil -; 1 large yellow onion, chopped (about 2 cups) -; 3 cups chopped bell pepper, any color (from 3 bell peppers) -; 6 medium garlic cloves, chopped (about 2 tablespoons) -; 2 teaspoons smoked paprika -; 1 teaspoon kosher salt -; 1 teaspoon ground cumin -; 1 pound lean ground beef (85:15) -; 1 (15-ounce) can crushed tomatoes -; 4 cups beef broth -; 1 (8.8-ounce) package precooked microwavable white rice -; 6 ounces sharp white Cheddar cheese, shredded (about 1 1/2 cups) -; Chopped fresh flat-leaf parsley, for serving -

This Easy Stuffed Pepper Soup Is a Lazy Take on the Comfort Food Classic

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - This Easy Stuffed Pepper Soup Is a Lazy Take on the Comfort Food Classic

1. 2 tablespoons olive oil -

2. 1 large yellow onion, chopped (about 2 cups) -

3. 3 cups chopped bell pepper, any color (from 3 bell peppers) -

4. 6 medium garlic cloves, chopped (about 2 tablespoons) -

5. 2 teaspoons smoked paprika -

6. 1 teaspoon kosher salt -

7. 1 teaspoon ground cumin -

8. 1 pound lean ground beef (85:15) -

9. 1 (15-ounce) can crushed tomatoes -

10. 4 cups beef broth -

11. 1 (8.8-ounce) package precooked microwavable white rice -

12. 6 ounces sharp white Cheddar cheese, shredded (about 1 1/2 cups) -

13. Chopped fresh flat-leaf parsley, for serving -

How to cook deliciously - This Easy Stuffed Pepper Soup Is a Lazy Take on the Comfort Food Classic

1. Stage

Sauté the vegetables: Heat the oil in a large Dutch oven over medium. Add the onion, bell pepper, garlic, paprika, salt, and cumin; cook, stirring often, until the vegetables are tender, about 8 minutes.

2. Stage

Brown the beef: Increase the heat to medium-high and stir in the ground beef. Cook, stirring often with a wooden spoon to crumble the meat into smaller pieces, until cooked through, about 6 minutes. If there’s a lot of fat in the pan, drain off most (but not all) of it. Stir in the crushed tomatoes, beef broth, and rice.

3. Stage

Simmer the soup: Bring the soup to a boil over medium-high; reduce the heat to medium-low and simmer until the flavors meld, about 25 minutes.

4. Stage

Serve the soup: Divide the soup evenly among 6 bowls. Top evenly with cheese and garnish with parsley. Refrigerate leftovers for up to 4 days or freeze for up to 2 months. Love the recipe? Leave us a review and stars below!