Stuffed Pepper Soup: Easy Dinner Recipe – Steph’s Stove

Stuffed Pepper Soup – Easy Dinner in about 30-minutes

1 tablespoon olive oil
1/2 medium yellow onion, chopped
1 lb lean ground beef (at least 90/10)
2 teaspoons garlic (2 cloves garlic, minced)
1 red bell pepper, chopped
1 green bell pepper, chopped
1 (8 oz) can tomato sauce
2 (14.5 oz) can fire-roasted diced tomatoes, undrained
3 cups beef broth
1 teaspoon Italian seasoning
1/4 (+/-) teaspoon crushed red pepper flake, optional
2 cups cooked white rice
salt and freshly ground black pepper – to taste
PREPARATION
In a medium Dutch oven or stockpot, cook rice and set aside.

In a large Dutch oven over medium heat add oil and onion. Sauté the onion until soft, about 5 minutes. Increase heat to medium-high, add ground beef, season with salt and pepper (to taste), and cook until no longer pink. This should be about 5-6 minutes.
Add garlic and cook for an additional 30 seconds or until fragrant.

Stir in red and green bell peppers, tomato sauce, diced tomatoes, beef broth, Italian seasoning, and red pepper flakes (if using). Bring the mixture to a boil. Once the mixture has reached a boil, stir and reduce heat to a simmer for approximately 15-20 minutes. This will allow for the liquid to reduce and flavors to infuse within the soup.
Stir in cooked rice and let cook for an additional 5- minutes. Season to taste with salt and pepper and serve.

The soup will continue to thicken as it sits. Refrigerate leftovers in an airtight container for up to three days. You may want to add additional beef broth to adjust texture after refrigerating. Enjoy!
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hey guys I’m Stephanie and this is Steph stove and I don’t know about where you are probably most of the country it is cold we refer to this as we say it’s like Burr season you know when you go outside you go bur it is so cold and when it’s like that nothing makes you feel better than a nice bowl of soup so today we’re making stuffed pepper soup this is quick and easy to put together you can do it in about 30 minutes or less and it’ll warm you up on all those bur days it’ll make you nice and toasty inside so let’s get ready and let me show you how to do it here we go all right I’ve got my two dutch ovens here my larger this is 7 qu and then this one is a 34 so I’ve already got in here um this is 2 cups of water that I have boiling we’re going to put one cup of regular long grain rice in here I’m going add a little bit of salt to the cooking water and then we’re going to continue to stir this rice for just a few minutes until most of the water evaporates not all of it but most of it will continue to boil out I do have this on medium high heat and all I’m doing right here is just cooking the rice because the recipe does call for cooked rice in it and when you’re cooking rice if you’re not familiar with it your water water quantity will determine the yield of rice so this was 2 cups of water one cup of regular long grain white rice so my yield will end up being two cups in here in my large Dutch oven I’m going to turn this on kind of a medium high temperature here and in the bottom of it I’m just going to drizzle it’s about a tablespoon of olive oil just need something in the bottom there kind of get that all around and then this is one medium onion that I’ve chopped up it’s not super fine but it is kind of chopped pretty small cuz you don’t want a large chunk in there and again kind of use your own discretion on what you call a medium if you like a lot of onion add more if you like less add less okay so what we’re going to do we’re going to cook this onion together in the bottom here and till it’s almost translucent so this is going to take about 5 minutes so I’m going to continue cooking my onion stirring my rice over here and we’ll be back in about 5 minutes all right we’ve been about 5 minutes cooking now our timer just went off and you can see our rice most of our liquid has cooked out so I’m going to give it a good stir to be sure that it is kind of um not stuck to the bottom and then we’re going to put the lid on it turn the heat completely off and this will continue steaming and our rice will be completely done when we need it got some good fond at the bottom of our pan so we’re going to kind of scrap that a little bit as our onions were sautéing nicely and then to this wo little fle fell down we are going to add in this is 1 PB of rather lean ground beef now I would not use a figher beef for this cuz you want the soup kind of lean and healthy in here you don’t want it as um you don’t want is as fatty if if that’s all you have make sure you drain the extra fat off and they kind of break up the meat work it around my medium high heat at this point and continue working this around till all of my meat is brown and it is no longer pink inside so I’m going to continue Browning this meat and I’ll be back in just a couple of minutes all right this has been cooking about 5 minutes and we’re no longer pink on the inside so at this point I’m just going to come in and I’m just going to add a little bit of salt and a little bit of pepper and again you can sa this till the end and salt and pepper to taste I do like to add a little bit to the meat just a personal preference there all right I’m going to stir this around to incorporate the salt and pepper spread that around going to add a little bit of garlic to this now I’m going to add 2 teaspoon of minced garlic if you’re mincing fresh garlic it would be about two cloves this is just the premixed pre minced in a jar much easier for most of us to get and then we don’t have to worry about mincing it up perfectly all right we’re going to cook this around about a minute maybe 30 seconds just till you start start kind of smelling it you don’t want to cook it too terribly long make sure you’re scraping on the bottom that all of those wonderful bits of fwn that’s flavor on the bottom it’s not burning but it’s just good flavor and you want to be sure to scrape those up there lots of good stuff all right seems like I’m already start I’m already smelling that garlic so move that around then we’re going to add our pepper to this now I went ahead and chopped up just to kind of save us a little bit of time here this is one red pepper that I chopped up if you want to use um red pepper orange pepper that’s kind of personal preference it’s usually usually one red and one green if you like a lot of pepper you can definitely use more that is the bell peppers so one red one green like I said if you didn’t have or red you could use an orange one either way to good good good good I love these flavors together I’m just going to blend these around make sure it’s mixed really really well all right and I’ve already IED so let me just get my side here ien up this is 8 oz of tomato [Music] sauce get all of that down in [Music] there my next one [Music] and not open there we go there’s the first now for the next thing we’re going to do these are fire roasted tomatoes let me get this around so you can see exactly what it is fire roasted diced tomatoes um generally this is going to call for about a 28 Oz can for me I couldn’t find one so I’m just using two 14 and 1/2 oz cans and these are just Tomatoes that’s been fire roasted and diced together just adds another depth of flavor this one didn’t I just have to I tried to do these earlier this one apparently just didn’t want to crop right it just still doesn’t want to crop right get on there let’s see what’s going on with you just didn’t want to open don’t you hate when the cans do that we’ll get it open enough we can get it out you can get it out definitely like that this can just didn’t want to cooperate got a bad Ridge on it I think all right so get all this Blended together beautifully M already smelling really really good all right after we’ve got this mixed together then we’re going to add to this we’re going to add some beef broth to this shake it up and we are going to need about three cups of this this is a 32 o container so it should be 4 cups I’m just going to still measure it out it’ll be most of the container right there’s two cups there’s three cups that to the side give this a good mix remember when you’re mixing make sure kind of scrap on the bottom like I said before get all that good flavor off blend that together nicely then we’re going to add a little bit of seasoning this is 1 teaspoon of Italian seasoning blend that together and if you want a little spice to it let me see if I have some I may not you can add some red pepper flakes let’s see I have a few in here let me add just a little bit to it probably about a four of a teaspoon doesn’t take much but if you don’t like it you can absolutely leave that out get all of these little bits back in there smells dis all right now we are going to increase our heat just a little bit to medium high and we are going to bring this to a boil so after we bring it to a boil then we’re going to need to reduce it and let it simmer for 15 minutes so I’m going to go ahead and bring it to a boil and then as soon as it comes to a boil I’ll reduce it so I’ll be right back all right we’ve got a nice little Bowl going so I’m going to reduce this to medium and I’m going to set my timer for 15 minutes and I want this to reduce the liquid and just kind of intensify those flavors I’ve got my timer set for 15 minutes we’ll be right back all right it’s been 15 minutes and you can see it’s already reduced nicely and started to thicken up so I’m going to give it a good little stir move this to the side and chain spurtles and our rice lifted up now I have not lifted the rice until this moment so it is fully cooked ready to go get some pot holders this is hot now we’re going to take our rice and put our rice into our soup and this again is about 2 cups of cooked rice if you wanted to use instant rice you could um I’m not quite sure what the measurement would be on there you’d have to check on your on your container however you would need to increase the cooking time by just a little bit to accommodate the rice cooking all right so we’re going to stir this into it stir nicely to get it all Incorporated and that Rice will continue to absorb quite a bit more of the moisture and then we’re going to continue to let let this cook for about 5 minutes that way the rice gets infused with the flavor and it absorbs a little bit more of the liquid and then in about 5 more minutes we’ll be ready to taste so timer’s on 5 minutes see you back in 5 minutes all right it’s been 5 more minutes so I’m going to turn my pot off or my eye off and look at this it is look at that beautiful beautiful sep in there ni gorgeous it’s nice and thick and just perfect spoon really quick a little taste in here see if we need a little bit more salt I think we need a little Tad more and again this is just personal preference just a little bit more all right now we’re ready to Plate this up look at this look at that just beautiful I’m Stephanie and this has been Steph stove for today we made this wonderful and easy stuffed pepper soup look at that isn’t it good it smells amazing in here and I can’t wait to dive in look at this get all that oh you still see the steam that beautiful just warms you all the way down warms you tummy so if you’re like we are in South Jordan you’re experiencing bur season where it’s just wo when you go outside fix a nice bowl of stuffed pepper soup it’ll warm you from the inside out remember I’m Stephanie this has been Steph Stu give us a Thumbs Up Click that subscribe button for more great content like this Steph stove we’re making memories one dish at a time thanks for watching guys I’mma keep eating