Hearty Stuffed Pepper Soup: 6 Steps to Comforting Goodness

This hearty Stuffed Pepper Soup combines the classic stuffed pepper flavors into a warm, comforting bowl of soup.

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Heat a large pot over medium-high heat and add the ground beef. Season with kosher salt and freshly ground black pepper to taste. Use a spatula to break the meat up and cook until fully browned, stirring occasionally. Drain excess fat and transfer the beef to a paper towel-lined plate. Set aside.
In the same pot, heat the extra virgin olive oil over medium heat. Add the diced onion and both diced bell peppers, sautéing for 3 to 4 minutes until softened. Add the minced garlic, dried basil, oregano, and thyme, and sauté for an additional 30 seconds to release their aromas.
Return the cooked ground beef to the pot. Add the fire-roasted diced tomatoes, tomato sauce, and low-sodium beef broth. Stir to combine and bring the mixture to a simmer over medium heat. Cover the pot, reduce heat to low, and allow the soup to simmer for 20 minutes, stirring occasionally. (If rice is not pre-cooked, cook it during this simmering time.)
Stir in the cooked white or brown rice. If you prefer a thinner consistency, add additional beef broth as needed. Serve hot, ladled into bowls, and garnish with shaved parmesan and fresh chopped parsley if desired.