Beefy Stuffed Bell Pepper Soup
with Pearl Pasta
Looking to serve a hearty, comforting dinner in a snap? This one-pot wonder is sure to please, and make cleanup a breeze! This quick-simmered soup is inspired by homestyle stuffed peppers, packed with bell pepper, onion, garlicky browned beef, and tender couscous in a robust tomato broth. Grab your biggest spoon (and luckiest bowls), because soup’s on!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Onion
1 unit
Green Bell Pepper
10 ounce
Ground Beef
1 teaspoon
Dried Oregano
1 unit
Tomato Paste
5 ounce
Marinara Cup
2 unit
Beef Stock Concentrate
2.5 ounce
Israeli Couscous
(Contains: Wheat)
Not included in your delivery
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, peel, and dice onion into ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces.
• Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add beef*, onion, and bell pepper; stir to combine. • Season with oregano, salt, and pepper. Cook, breaking up meat into pieces, until beef is cooked through and veggies are tender, 4-6 minutes.
• Add tomato paste to pot with beef and veggies; cook, stirring occasionally, until tomato paste darkens in color, 1-2 minutes. • Add marinara, stock concentrates, couscous, and 2 cups water (4 cups for 4 servings). Bring to a boil, then cover and reduce heat to medium low. Cook until couscous is tender and soup has thickened slightly, 6-8 minutes. TIP: If there’s excess grease on the surface of the soup, carefully skim it off. • Season with salt and pepper to taste.
• Divide soup between bowls and serve.
Ground Beef is fully cooked when internal temperature reaches 160°.
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