Liv Dansky’s Stuffed Pepper Soup Recipe: A Comforting Meal

Liv Dansky’s Stuffed Pepper Soup

This hearty stuffed pepper soup recipe from Liv Dansky offers a comforting and flavorful meal perfect for any occasion. It combines classic stuffed pepper flavors in a convenient soup format.

Ingredients:

• 2 tablespoons olive oil
• 1 large yellow onion, chopped (about 2 cups)
• 3 cups chopped bell pepper, any color (from 3 bell peppers)
• 6 garlic cloves, chopped (about 2 tablespoons)
• 2 teaspoons smoked paprika
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1 pound lean ground beef (85:15)
• 1 (15-ounce) can crushed tomatoes
• 4 cups beef broth
• 1 (8.8-ounce) package precooked microwavable white rice
• 6 ounces sharp white Cheddar cheese, shredded (about 1 1/2 cups)
• Chopped fresh flat-leaf parsley, for serving

Method:

1. Heat the oil in a large Dutch oven over medium heat.
2. Add the onion, bell pepper, garlic, paprika, salt, and cumin. Cook, stirring often, until the vegetables are tender, about 8 minutes.
3. Increase the heat to medium-high and stir in the ground beef. Cook, stirring often with a wooden spoon to crumble the meat into smaller pieces, until cooked through, about 6 minutes.
4. If there’s a lot of fat in the pan, drain off most of it.
5. Stir in the crushed tomatoes, beef broth, and rice.
6. Bring the soup to a boil over medium-high heat; reduce the heat to medium-low and simmer until the flavors meld, about 25 minutes.
7. Divide the soup evenly among 6 bowls. Top evenly with cheese and garnish with parsley.
8. Refrigerate leftovers for up to 4 days or freeze for up to 2 months.