Brown The Beef
To start, you’ll need to brown your beef well, which creates a lot of flavor. Add the olive oil and butter to a large Dutch oven or large pot over medium heat. Then once the butter is melted, add the ground beef and cook it for about 3 to 5 minutes or until the meat is browned. It’s also important that you break the meat up as it cooks. If your ground beef was too fatty and there’s too much fat in your pot, feel free to drain the fat.
Sauté The Veggies
Next, add the veggies, which is your onions, carrots, celery and bell peppers to the pot. Then cook it with the beef for another 3 minutes or until the onions are soft. Now, add the garlic and cook everything for one last 30 seconds until it’s aromatic.
Add The Rice And Broth To Cook
Mix the tomato paste and rice together with the sautéed veggies. Then add the oregano, basil, salt, black pepper, and beef bouillon to the pot along with the beef broth, diced tomatoes and stir to combine. Now, bring the soup to a boil over medium-high heat, then reduce the heat to a simmer, and cook for 30 minutes while stirring occasionally.
Finish The Soup
After cooking for 30 minutes the rice should be done. Taste for salt and season if needed. But if it’s not quite done, you’ll need to cook the soup for a bit more and add more broth or water as needed.
Serve And Enjoy
To serve, ladle some of the stuffed pepper soup into your favorite bowls and top it with some grated Parmesan cheese. You can also garnish with chopped fresh parsley or some red pepper flakes for spice if you like. I like to serve my stuffed pepper soup with some fresh Air Fryer No Knead Bread to sop up all the delicious broth.
