Stuffed Pepper Soup
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Stuffed Pepper Soup
Category
Soups and Breads
Prep Time
10 minutes
Cook Time
50 minutes
Ingredients
- 1 tablespoon Fustini's Medium SELECT olive oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, chopped
- 2 garlic cloves, minced
- 1 lb. ground beef
- salt and pepper to taste
- 1/2 cup white wine
- 1/2 cup Fustini's Champagne vinegar
- 6 cups chicken broth
- 1 - 28 oz. can crushed tomatoes
- 1 - 14 oz can fire-roasted tomatoes
- 2 teaspoons dried oregano
- 1 cup white rice
- shredded white cheddar for serving
- fresh chopped parsley for garnish
Ingredients
Directions
- In a large pot over medium heat, heat the olive oil. Add bell peppers and onion and cook until soft, 7 minutes. Add garlic and cook until fragrant, 1 minute. Add ground beef and season with salt and pepper. Cook until no longer pink, 7 minutes. Drain fat and return to heat.
- Add wine and vinegar to scrape up bits of flavor from the bottom. Then add broth, crushed tomatoes, diced tomatoes, and oregano. Bring to a boil then reduce heat to a simmer. Add rice and simmer, covered, until rice is tender, about 40 minutes, adding water if necessary. Season with salt and pepper to taste. Garnish with cheddar and parsley before serving.
Recipe Note
For a little kick, substitute one of Fustini's spicy olive oils or vinegars. Adapted from delish.com