Serving: 6 | Yield: 6 servings
It is filled with bell peppers, onions, rice, and ground sirloin. It is a delicious, nutritious soup, and is a complete meal that will chill you to the bone. My mom used to make this soup to feed us during cold winter days. I have been a sickly child growing up, and I used to fell sick during winter because my body can’t easily adapt to the sudden change of temperature. My mom told me that she was like that when she was young, and my grandma used to make her a soup that helps her cope with the cold.
If you’re planning to make a soup that will warm you, I suggest you make a recipe for this balanced stuffed pepper soup and enjoy a satisfying and savory dinner without losing any taste. And it’s so easy to make without having to deal with all the mess that comes with the classic pepper stuffed recipe that allows you to wait for it to bake.
Stuffed Pepper Soup Is a Full Meal in a Bowl
- 1 pound ground sirloin
- (1) green bell pepper, chopped
- 1 cup finely diced onion
- 1 (29 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (14 oz) can chicken broth
- ¼ tsp dried thyme
- ¼ tsp dried sage
- salt and pepper to taste
- 1 cup white rice
- In a large stockpot, brown the ground meat. Drain fat and add pepper and onion. Cook it until onion is translucent, not letting them brown.
- Add tomatoes, tomato sauce, broth, thyme, sage, and season with salt and pepper. Cover and simmer until peppers are tender for 30 to 45 minutes.
- In another saucepan, boil 2 cups water, and add rice. Cook it until rice is tender and then add to soup. Heat soup through and serve.
You can use any bell pepper that you have in your pantry
You may use brown or quinoa if desired, instead of using white rice. For people who are in a keto diet, you can skip this ingredient.
Per Serving: 340.5 calories; 52.3 mg cholesterol; 1039.4 mg sodium; 19.5 g protein; 36.6 g carbohydrates.