Stuffed Pepper Soup Recipe
What You Will Need
Ingredients
- 1 Tbsp. extra-virgin olive oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 onion, chopped
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 1 lb. ground beef
- 6 cups chicken broth
- 1 can (28 oz.) crushed tomatoes
- 1 can (14 oz.) fire-roasted diced tomatoes
- 2 tsp. dried oregano
- 1 cup white rice, uncooked
- Parmesan cheese, for serving
- freshly chopped parsley, for serving
Seasoning
- Kosher salt, to taste
- Lee Kum Kee Black Peppercorn Grinder, to taste
- 2 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil, divided
Made with
Lee Kum Kee products
How to make it
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Intro: This spicy Stuffed Pepper Soup Recipe is the perfect soup season idea if you love stuffed peppers. It has all of the ingredients you love from stuffed peppers, like ground beef, rice, tomatoes, and spices, with an extra added kick of heat from Lee Kum Kee Chiu Chow Style Chili Crisp Oil. Stuffed Pepper Soup is simple, hearty, and an easy addition to your lineup of soups.In a large pot over medium heat, heat oil. Add bell peppers and onion and cook until soft, 7 minutes. Add Lee Kum Kee Minced 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.
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Add broth, crushed tomatoes, diced tomatoes, 1 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil 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.
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Garnish with parmesan, parsley and 1 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil. Serve and enjoy!
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