Stuffed Pepper Soup

Name: Stuffed Pepper Soup
Cuisine: stuffed peppers
Ingredients: 2 tablespoons olive oil; 2 choppedcups yellow onion; 3 cups bell pepper; 2 tablespoons garlic cloves; 2 teaspoons smoked paprika; 1 teaspoon kosher salt; 1 teaspoon ground cumin; 1 pound lean ground beef (85:15); 15 ounce crushed tomatoes; 4 cups beef broth; 8.8 ounce precooked microwavable white rice; 6 ounces sharp white Cheddar cheese; flat-leaf parsley flat-leaf parsley flat-leaf parsley

13 ingredients

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Ingredients

2 tablespoons olive oil
2 choppedcups yellow onion
3 cups bell pepper
2 tablespoons garlic cloves
2 teaspoons smoked paprika
1 teaspoon kosher salt
1 teaspoon ground cumin
1 pound lean ground beef (85:15)
15 ounce crushed tomatoes
4 cups beef broth
8.8 ounce precooked microwavable white rice
6 ounces sharp white Cheddar cheese
flat-leaf parsley flat-leaf parsley flat-leaf parsley

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Instructions

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.,Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
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.,Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
Bring the soup to a boil over medium-high; reduce the heat to medium-low and simmer until the flavors meld, about 25 minutes.,Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster,Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster,Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
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!,Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

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Stuffed Pepper Soup

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