Stuffed Pepper Soup
This stuffed pepper soup is loaded with beef, rice, onions, and tomatoes. It's really unstuffed pepper soup, and it's absolutely delicious.
Servings: 6 main dish servings
Calories: 359kcal
Cost: $10
Ingredients
- 2 pounds lean ground beef 85 - 90 % lean
- 3 bell peppers (use any colored) seeded and chopped
- 2 14 ounce cans fire roasted diced tomatoes
- 4 cups low sodium beef broth
- 1 medium onion diced
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 teaspoon chili powder
- 1 tablespoon minced garlic
- 1 tablespoon worcestershire
- 1 cup basmati rice uncooked
- optional: sour cream, fresh herbs or grated cheese for serving
Instructions
- In a large pot or Dutch oven, cook ground beef on medium high heat for a few minutes or until it starts to brown. Add onions, peppers and seasonings and cook for about 5 minutes on medium heat or until the beef is browned and there is no pink left. Stir often. Drain any excess fat with a few paper towels.
- Add in garlic, worcestershire sauce, tomatoes, beef broth and uncooked rice.
- Bring mixture to a boil then reduce to a simmer for 20 to 25 minutes or until rice is tender and cooked.
- Ladle in bowls and serve with sourcream, shredded cheese or fresh chopped parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Or freeze up to 1 month.
Nutrition
Calories: 359kcal | Carbohydrates: 31g | Protein: 38g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 441mg | Potassium: 1075mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2131IU | Vitamin C: 78mg | Calcium: 39mg | Iron: 4mg