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A super easy, quick, and budget friendly one pot dinner! So hearty and so cozy with ground beef, rice and peppers.
If you love stuffed peppers, you will Love that as a soup. It requires minimal effort and can be made from start to finish in 45 minutes (most of the time simmering to allow all the wonderful flavors to meld together).
The ingredient list isn’t very long either, with the main ingredients being ground beef, onions, peppers and white rice.
Is this soup freezer safe? I will say that after some recipe testing, this soup will do not freeze well with the rice as the rice can get mushy after thawing and reheating. If you plan to freeze the rice, I recommend freezing without the rice and adding it before serving. It will make all the difference.
My only request is to serve directly on top with crusty bread, a light salad and a sprinkle of mozzarella cheese.
- 1 tablespoon rapeseed oil
- 1 Pound lean ground beef
- 1 medium sweet onion, rolled
- 1 Red pepper, rolled
- 1 green paprika, rolled
- 4 cloves Garlic, chopped
- 1½ teaspoon Italian spice
- ¼ teaspoon crushed red pepper flakes
- 2 (14.5 ounces) cans diced tomatoes
- 1 (8 ounces) may Tomato sauce
- 3 cups beef broth
- Kosher salt and freshly ground black pepper, taste good
- 2 cups cooked white rice
- 2 tablespoon chopped fresh parsley leaves
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Heat canola oil in a large stockpot or Dutch oven over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, being careful not to crumble the beef as it cooks; Drain excess fat and set aside.
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Add onion and peppers. Cook, stirring occasionally, until tender, about 3-4 minutes.
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Stir in the garlic, Italian seasoning, and red pepper flakes until fragrant, about 1 minute.
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Stir in diced tomatoes, tomato sauce, beef broth, and ground beef; season with salt and pepper. bring to a boil; Reduce heat and simmer until flavors have blended, about 15-20 minutes.
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Stir in the rice and parsley until heated through, about 1-2 minutes.
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Serve immediately.