Soup with the flavor of stuffed peppers
Votes: 3
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 385, total fat 22 G., saturated fats 7 G., proteins 21 G., carbohydrates 28 G., fiber 5 G., cholesterol 58 mg, sodium 1241 mg, sugar 10 G.
Calories 385, total fat 22 G., saturated fats 7 G., proteins 21 G., carbohydrates 28 G., fiber 5 G., cholesterol 58 mg, sodium 1241 mg, sugar 10 G.
If you love the flavor of stuffed bell peppers but don't want to spend a lot of time on your favorite dish, you'll love this simple recipe! Make a thick, flavorful soup with bell peppers, ground beef, rice, and canned tomatoes. When serving, sprinkle each serving with grated cheddar and fresh parsley for soup and a side dish in one bowl, making it the perfect weeknight dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. l. olive oil
- 4 medium green bell peppers, diced
- 1 large onion, diced
- 450 g of ground beef
- 2 cloves garlic, finely chopped
- 1 tsp fresh thyme leaves, chopped
- 1 teaspoon dried oregano
- 4 cups lightly salted beef broth
- 1 can (400 g) of canned chopped tomatoes
- 1 can (400 g) of canned crushed tomatoes
- 3 tablespoons Worcestershire sauce
- 1 cup boiled white rice
- Grated cheddar, for serving
- Chopped fresh parsley, for serving
We recommend
Recipes with similar ingredients: ground beef, sweet pepper, pureed tomatoes, rice, cheddar cheese, Worcestershire sauce, thyme, oregano
Cooking the dish according to the recipe:
- In a medium saucepan, heat the olive oil over medium-high heat. Add the bell pepper, onion, 1/2 teaspoon of salt, and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are tender, about 7 minutes.
- Add the ground beef and cook, breaking up any lumps with a wooden spoon and stirring occasionally, until no pink meat remains, about 3 minutes.
- Add the garlic, thyme, and oregano. Cook, stirring, until fragrant, about 1 minute. Add the beef broth, diced tomatoes, pureed tomatoes, Worcestershire sauce, 1/2 teaspoon salt, and a few grinds of black pepper. Bring to a boil. Reduce heat and cook until the flavors meld, about 5 minutes.
- Add the rice and cook until heated through, about 2 minutes. Season with salt and pepper to taste. Ladle the soup into bowls and garnish with cheddar and parsley.
Categories:
Similar recipes
