DESCRIPTION
This cozy soup gives you all the classic flavor of stuffed peppers without any of the fuss. No pre-cooking rice, no mixing up a filling, no carefully stuffing and baking peppers. Instead, everything simmers together in one pot. Using salsa instead of canned tomatoes adds great flavor and means you won’t end up with a sad half a can of tomatoes sitting in your fridge. Onion and garlic powders keep the prep minimal, and the whole soup is ready in about 30 minutes, most of which is hands-off simmering time while the rice cooks. I can’t wait for you to try this! – Christine
Ingredients
Units
Scale
- 1/2 lb. lean ground beef
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 bell pepper, chopped
- 1 cup salsa
- 2 cups low sodium-beef broth, plus more optionally
- 1 tsp. Worcestershire sauce
- 1/4 tsp. garlic powder
- 1/2 tsp. paprika
- 1/4 tsp. onion powder
- 1/4 cup uncooked long-grain white rice
- 1/3 cup shredded cheese (optional)
Instructions
- Heat a large saucepan over medium-high heat. Add the beef and spread it out a bit. Sprinkle with the salt and pepper. Allow to cook until well-browned underneath, 3-4 minutes.
- Add the bell pepper. Stir and cook until starting to soften, 2-3 minutes.
- Stir in the salsa, beef broth, Worcestershire sauce, garlic powder, paprika, onion powder, and rice. Stir well.
- Increase heat to high and bring to a boil, stirring often. Reduce heat to low and partially cover pot.
- Stir occasionally until rice is tender, 18-20 minutes. Taste and add more salt and pepper, if needed. Note that the rice is going to continue to suck up liquid so you can add more broth now and warm it through, or to the leftovers, if desired, to get the consistency you’d like.
- Ladle soup into bowls and top each serving with a bit of the cheese, if using. Allow the steam from the hot soup to melt the cheese.
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