Copycat Zoup! Overstuffed Bell Pepper Soup
A deliciously hearty & healthy soup full of all the classic flavors of stuffed peppers like ground beef, onion, green & red bell pepper and brown rice.
Servings: 8 to 12
Ingredients
- 1 cup uncooked brown rice (or about 3 cups cooked)
- 1.25 lbs lean ground beef (90-93% lean)
- 1 teaspoon kosher salt (more to taste)
- 1 teaspoon pepper, divided
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic, pressed or minced
- 4 cups beef broth
- 2 cups vegetable broth
- 28 oz canned crushed tomatoes
- 2 tablespoon tomato paste
- 2 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
Instructions
- In a small pot, cook brown rice according to package instructions.
- Meanwhile, heat a large pot or dutch oven over medium high heat. Spray with nonstick cooking spray and add ground beef, 1 teaspoon salt and ½ teaspoon pepper and cook & crumble until no longer pink, about 6-7 minutes.
- Add peppers, onions and garlic and sauté until slightly softened, about 4 minutes. Add beef broth, vegetable broth, crushed tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, and remaining ½ teaspoon pepper. Stir well and bring to a boil. Reduce to a simmer, cover and cook for 30 minutes.
- Stir in cooked brown rice and add more salt & pepper to taste (I typically add about 1 more teaspoon of kosher salt at this point, but the amount needed can vary depending on how salty your broths are). Ladle into bowls and enjoy!