Stuffed Pepper Soup

15 minutes Prep Time
45 minutes Cook Time
8 Servings

This Stuffed Pepper Soup transforms a comforting dinner favorite into a hearty meal for a crowd. Ground beef simmers with bell peppers, onion, cabbage, Red Gold Whole Peeled Tomatoes, and aromatic seasonings. Serve it over white rice for a cozy one-pot dinner. @thefeedfeed @maddierickman

Ingredients

  • 2 pounds 85% lean ground beef
  • 2 green bell peppers, finely chopped
  • 1 yellow onion, finely chopped
  • 4 ounces tomato paste
  • 1 (1-ounce) packet onion soup mix
  • 1 tablespoon Italian seasoning
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried basil
  • 1 tablespoon dried thyme
  • 1 can Red Gold Whole Peeled Tomatoes 28 oz
  • 1 (15-ounce) can tomato sauce
  • 4 cups beef bone broth
  • ½ head green cabbage, cored and thinly sliced
  • 3 cups hot cooked instant white rice, for serving

Instructions

Step one

Brown ground beef in a large Dutch oven over medium-high heat, breaking it apart as it cooks, for 7–8 minutes or until no longer pink. Carefully drain excess fat.

Step two

Add bell peppers and onion and cook for 3–5 minutes, stirring occasionally, until onion is translucent and peppers begin to soften.

Step three

Add tomato paste, onion soup mix, Italian seasoning, garlic powder, onion powder, basil, and thyme. Cook, stirring constantly, for 1 minute.

Step four

Add Red Gold Whole Peeled Tomatoes and crush tomatoes with a potato masher. Stir in tomato sauce and beef bone broth until combined.

Step five

Add cabbage and bring soup to a gentle simmer over medium-high heat. Cover, reduce heat to medium-low, and simmer for 30 minutes, stirring occasionally, until cabbage is tender and flavors are well combined.

Step six

Divide rice among serving bowls and ladle soup over rice. Serve hot.

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