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Stuffed Pepper Soup

Stuffed pepper soup with ground beef, cilantro, shredded cheese in a bowl
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  40 min

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 pound 90/10 ground beef
  • 1 cup diced yellow onion, (from 1 medium onion)
  • 1 red bell pepper, cored and diced
  • 1 green bell pepper, cored and diced
  • 1 jalapeño, seeded and minced
  • 4 cups chicken stock
  • 1 (14-ounce) can tomato sauce
  • 2 (14.5-ounce) cans fire-roasted diced tomatoes
  • 2 tablespoons packed light brown sugar
  • 2 teaspoons kosher salt
  • 3 tablespoons Taco Seasoning, or 1 (1-ounce) packet store bought
  • 2 cups cooked long-grain rice

For serving (optional)

  • 2 cups shredded pepper Jack cheese
  • Fresh cilantro leaves

Method

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Once the oil is glistening, add the ground beef, onion, bell peppers, and jalapeño. Cook, breaking up the meat with a wooden spoon, until the beef is browned, and the vegetables are softened, about 8 minutes.
  2. Stir in the chicken stock, tomato sauce, diced tomatoes with their juices, brown sugar, salt, and taco seasoning. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, stirring occasionally, until the soup has thickened slightly, about 30 minutes.
  3. Stir in the cooked rice and simmer for 2 to 3 more minutes to heat through. 
  4. Ladle the soup into bowls and top with cheese and cilantro, if desired. 

Notes

This soup tastes even better the next day as the flavors continue to develop. Store leftovers in the refrigerator for up to 3 days. You may need to add a splash of stock when reheating, as the rice will continue to absorb liquid.