Love the taste of stuffed peppers for dinner, but aren’t so much of a fan of the work that goes into it? Yeah, same here.
The good news is that you can have your proverbial cake and eat it too with this tasty recipe adapted from Kate over at Allrecipes. Loaded to the brim with all of these same hearty ingredients as the standard stuffed pepper, this soup deconstructs it to bring you all of the benefits with much less work.
Basically, you can look at this mouthwatering dish as deconstructed stuffed peppers- just know that the process is nowhere near as complicated as such a name would suggest.
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Before we get started, there’s a few things you’ll need:
- 1 lb of lean ground beef or sirloin
- 1 green bell pepper, chopped
- 1 orange or yellow bell pepper, chopped
- 1 cup of finely diced onions (red adds a nice pop of color)
- 1 can of diced tomatoes (29 oz.)
- 1 can of tomato sauce (15 oz.)
- 2 cups of chicken broth
- 1/4 teaspoon thyme (dried)
- 1/4 teaspoon sage (dried)
- 1 cup of white rice
- salt and pepper to taste
- shredded cheddar and sour cream for garnish (optional)
One of the very best things about this recipe is that it can all be done in a single pot, taking a huge chunk out of the time you’ll spend washing the dishes afterward.
Another good thing about it being a one-pot recipe is that it means this delicious soup is still “on the table” for all you faithful Instant Pot and slow cooker lovers out there.
The first thing you’re going to want to do to get started on this mouthwatering soup is to brown up your hamburger meat.
After you’ve got everything nice and browned, go ahead and drain the fat off of it. Then, add in your chopped onion and bell peppers. Cook over medium-high heat until your vegetables start to become tender and your onion is translucent, but not yet brown.
Then comes the next step…
Once your veggies have tenderized and your onion has cleared up in color a bit, it’s time to turn your base into a one-pot party!
Add in your broth, tomatoes, tomatoes sauce, your sage, and your thyme. Then, season your soon-to-be soup with salt and pepper until it’s to you and your family’s liking.
After you’ve seasoned your soup, place a cover over it and let it simmer for anywhere between 35 to 45 minutes.
In the meantime, move onto the next step.
It’s time to cook your rice.
In a separate pot, bring 1.5 to 2 cups of water to a rolling boil.
Add in your rice, cover, reduce temp to low, and cook for 20 minutes (or as long as instructed on the package). Remove from heat and let sit for a few minutes. Then, remove the cover and fluff your rice with a fork.
After your rice has finished cooking and your time is up on your soup, add your cooked rice to the soup pot and stir to mix in. Continue to cook until everything is heated through.
If you happen to have someone in your family who isn’t a fan of rice, feel free to serve it on the side so people can mix it in as they please.
Now it’s time for the fun part!
Load yourself up a giant-sized helping of this hearty soup (because trust us, you’ll eat it all), and top it off with the cheddar sour cream, or any other lovely garnish your heart desires!
Some other tasty add-ins during the cooking phase include corn, mushrooms, green beans, or black beans. Just have fun with it!
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