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Stuffed Pepper Soup
Melissa Hart

Stuffed Pepper Soup

All the useful parts of a stuffed pepper are here, without trying to keep a whole pepper upright for six hours. Cook the rice separately so it doesn't drink the pot dry. The soup should stay brothy around the beef, tomatoes and soft bell-pepper pieces.
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Prep Time 25 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lbs lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 green bell peppers cut into 1/2-inch pieces
  • 1 red bell pepper cut into 1/2-inch pieces
  • 3 garlic cloves minced
  • 1 can 28 oz crushed tomatoes
  • 1 can 14.5 oz diced tomatoes
  • 4 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1 1/2 tsp kosher salt
  • 3/4 cup long-grain white rice
  • 1 1/2 cups water

Method
 

  1. Heat the oil in a skillet over medium-high heat and brown the beef until no pink remains, 7 minutes; drain excess fat.
  2. Add the onion and cook for 4 minutes, then stir in the garlic for 30 seconds.
  3. Transfer the beef mixture to a 6-quart slow cooker and add the bell peppers, both tomatoes, broth, Worcestershire, oregano and salt.
  4. Cover and cook on low until the peppers are tender but still recognizable, 5 1/2 to 6 hours.
  5. Combine the rice and water in a saucepan, bring to a boil, cover and cook over low heat until tender, about 15 minutes.
  6. Fold the cooked rice into the soup just before serving so the grains stay distinct.