Ingredients:

  • 1 Tbsp Olive Oil, Extra Virgin
  • 1 medium Yellow Onion, finely diced
  • 1 lb Lean Ground Beef (85/15)
  • 3 cloves Garlic, minced
  • 3 medium Mixed Bell Peppers (Red, Yellow, and Orange), diced
  • 1 tsp Dried Oregano
  • ½ tsp Dried Basil
  • Salt and Black Pepper, to taste
  • 2 Tbsp Tomato Paste
  • 1 (28 oz) can Crushed Tomatoes, un-drained
  • 6 cups Low-Sodium Beef Stock
  • 1 tsp Granulated Sugar (Optional)
  • ½ cup Uncooked Long-Grain White Rice, rinsed thoroughly
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep all vegetables: Dice the onion and bell peppers, mince the garlic. Rinse the rice in a fine-mesh sieve under cold running water until the water runs clear.
  2. Sauté Aromatics: Heat olive oil in a large Dutch oven over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent.
  3. Brown the Meat: Add the ground beef to the pot. Break up the meat and cook until fully browned (about 6-8 minutes). Drain off and discard any excess grease.
  4. Toast the Paste: Stir in the minced garlic, dried oregano, and dried basil. Cook for 1 minute until fragrant. Add the tomato paste and cook for 2 minutes, stirring constantly to concentrate the flavour.
  5. Add Peppers and Liquids: Stir in the diced bell peppers and cook for 3 minutes. Pour in the crushed tomatoes, beef stock, and granulated sugar (if using). Season generously with salt and pepper.
  6. Bring the mixture up to a rolling boil over high heat. Once boiling, stir in the thoroughly rinsed rice.
  7. Simmer: Reduce the heat immediately to low. Cover the pot with a tight-fitting lid and simmer for 20–25 minutes, or until the rice is tender and the soup has thickened. Stir occasionally to prevent sticking.
  8. Rest and Serve: Remove the pot from the heat and let it rest, covered, for 5 minutes. Taste and adjust seasonings (salt, pepper, or sugar) as needed. Ladle the Stuffed Pepper Soup into bowls and garnish with fresh chopped parsley.