Stuffed Pepper Soup
A hearty Stuffed Pepper Soup that’s easy to make, perfect for a comforting dinner with warm bread.
Equipment
- Large skillet
- Saucepan
Ingredients
Meat
- 1 pound ground sirloin
Vegetables
- 1 green bell pepper, chopped
- 1 cup finely diced onion
Canned Goods
- 1 29 ounce can diced tomatoes
- 1 15 ounce can tomato sauce
- 1 14 ounce can chicken broth
Seasonings
- ¼ teaspoon dried thyme
- ¼ teaspoon dried sage
- salt and pepper to taste
Others
- 2 cups water
- 1 cup white rice
Instructions
Preparation
- Gather all ingredients.
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Add green pepper and onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
- Add tomatoes, tomato sauce, broth, thyme, and sage; season with salt and pepper. Cover and simmer until peppers are tender, about 30 to 45 minutes.
- Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Stir cooked rice into soup; heat through and serve.
Notes
Great with warm bread for a comforting dinner.
Nutrition
Serving: 1bowlCalories: 337kcalCarbohydrates: 36gProtein: 19gFat: 12gSaturated Fat: 5gCholesterol: 52mgSodium: 1041mgPotassium: 545mgFiber: 3gVitamin C: 23mgCalcium: 33mgIron: 5mg
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