Delicious Stuffed Pepper Soup by Ree Drummond

There's nothing more comforting than a big bowl of soup on a cold winter night. Warm up with this easy one-pot dinner is the deconstructed soup-version of classic stuffed peppers. It’s less fussy, just as delicious, and makes the most amazing leftovers.

Yields 4-6 Servings / Prep Time: 35 mins / Total Time: 1 hr.

Ingredients

• 1 tbsp. olive oil
• 1 lb. lean ground beef
• 1 tsp. dried Italian seasoning
• 1 medium onion, cut into 1/2-inch pieces
• 2 large green bell peppers, cut into 1/2-inch pieces
• 2 garlic cloves, minced
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 3/4 c. long-grain white rice
• 4 c. low-sodium beef broth
• 1 28-ounce can tomato puree
• 1 10-ounce can diced tomatoes with green chiles
• 2 tsp. Worcestershire sauce
• 1 1/2 c. grated pepper jack cheese (about 6 ounces)
• Chopped fresh parsley, for topping

Directions

1. Heat the olive oil in a large dutch oven over medium-high heat. Add the beef, sprinkle with the Italian seasoning and cook, breaking up the meat into small pieces with a wooden spoon, until browned, 4 to 6 minutes. 
2. Add the onion and bell peppers and cook, stirring, until they start to soften, 4 to 6 minutes. Stir in the garlic, salt and pepper and cook for 30 seconds. 
3. Stir in the rice, then add the broth, tomato puree and diced tomatoes. Stir to combine.
4. Bring the soup to a simmer, then reduce the heat to low, cover and cook until the rice is tender, about 25 minutes. Stir in the Worcestershire sauce. Ladle the soup into bowls and top with the cheese and parsley.