Stuffed Pepper Soup
This stuffed pepper soup is easy to make and tastes like stuffed peppers! A filling meal in one bowl. Great with warm bread and a salad.
- 1 pound ground sirloin
- 1 green bell pepper, chopped
- 1 cup finely diced onion
- 1 (29 ounce) can diced tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (14 ounce) can chicken broth
- ¼ teaspoon dried thyme
- ¼ teaspoon dried sage
- salt and pepper to taste
- 2 cups water
- 1 cup white rice
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.
|total fat 12g|
|saturated fat 5g|
|total carbohydrate 36g|
|dietary fiber 3g|
|vitamin c 23mg|