Stuffed Pepper Soup
This stuffed pepper soup
is a hearty meal loaded with ground beef, onions, rice and bell peppers in a
tomato based broth. It tastes just like classic stuffed peppers, but without
all the work!
CourseSoup
CuisineAmerican
Keywordstuffed
pepper soup
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings
Calories286kcal
AuthorDinner at the
Zoo
INGREDIENTS
- 1 tablespoon olive
oil
- 1 pound ground
beef I use 90% lean
- 3/4 cup chopped
onion
- 1
1/2 teaspoons garlic minced
- salt and
pepper to taste
- 1 red
bell pepper cut into 1/2 inch pieces
- 1 green
bell pepper cut into 1/2 inch pieces
- 1 14.5
ounce can petite diced tomatoes
- 1 15
ounce can tomato sauce
- 1 14.5
ounce can beef broth
- 2 teaspoons Italian
seasoning
- 2 cups cooked
white rice
- 2 tablespoons chopped
parsley
INSTRUCTIONS
1.
Heat the olive oil in a large pot over
medium high heat. Add the ground beef and cook until browned, breaking up into
smaller pieces with a spatula (approximately 5-6 minutes).
- Add the onion to the pot and cook
for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.
- Season the beef and onion mixture
with salt and pepper.
- Add the bell peppers to the pot and
cook for 2-3 minutes.
- Add the tomatoes, tomato sauce,
beef broth and Italian seasoning to the pot; bring to a simmer.
- Cook for 15-20 minutes or until
peppers are tender.
- Stir in the rice and season the
soup with salt and pepper to taste as desired. Sprinkle with parsley and
serve.
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