Ingredients
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1 lb ground beef
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4 bell peppers
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1 onion
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3-5 cloves garlic
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1/2 tsp paprika
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1/2 tsp onion powder
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1/2 tsp fresh ground black pepper
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1/2 tsp oregano
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1/2 tsp cilantro
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1/4 tsp garlic powder
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1/4 tsp cumin
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to taste, salt
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1 14 oz can fire roasted tomatoes
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1 Tbsp worcestershire sauce
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2 cups beef broth
Directions
This (un)stuffed pepper soup is a hearty and flavorful bowl of comfort, brimming with tender bell peppers, savory ground beef, sweet onion, and a kick of garlic. Simmered with fire-roasted tomatoes and a medley of spices, it delivers all the deliciousness of stuffed peppers in a warm, easy-to-enjoy soup.
Steps
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1
Done
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Prepare the ingredients. Chop the peppers and onion and prepare spices. |
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2
Done
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Brown the ground beef in a large stock pot, then remove with a slotted spoon, leaving behind any fat released by the meat. |
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3
Done
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Sweat the onion with salt for about 5 minutes until softening, then add the peppers and sauté until the onions are translucent (5-8 minutes). I try to avoid overcrowding my pans, but when I have to I always make some spaces for steam to escape. |
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4
Done
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Add the garlic and spices until fragrant, then add the fire roasted tomatoes and return the ground beef to the pan. Stir through the worcestershire sauce. |
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5
Done
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Add the beef broth and bring to a boil. Taste and season, then serve. You can serve over rice if you want to bulk out the dish, but I like to top it with a little bit of cheese. Enjoy! |
