Stuffed Pepper Soup Recipe

• servings: 6 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

1 tablespoon olive oil

1 lb ground beef

1 small onion finely chopped

1 green bell pepper finely chopped

1 red bell pepper finely chopped

3 cloves garlic minced

1 teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon dried thyme

2 (14.5-ounce) cans fire roasted tomatoes

1 (15-ounce) can tomato sauce

2 cups low sodium beef broth

2 tablespoons brown sugar

¾ cup uncooked white or brown rice

Kosher salt and fresh ground black pepper

1 tablespoon chopped fresh parsley

Shredded cheddar cheese (garnish)

Directions

Heat the olive oil over medium heat in a large pot or Dutch oven. Add the ground beef and brown it breaking it up as it browns. About halfway through the browning process, add the onions and bell peppers and cook until the veggies are soft. Stir several times to keep the meat browning and the vegetables from burning. Drain any excess grease from the pan.

Reduce the heat to low and add the minced garlic, oregano, basil, and thyme, stirring constantly.

Add the fire-roasted tomatoes, tomato sauce, beef broth, brown sugar, and rice. Bring the mixture to a boil and then reduce it to a simmer and cover. Simmer covered for 25-30 minutes or until the rice is tender. Stir several times.

Season with kosher salt and fresh ground black pepper to taste. Sprinkle with fresh parsley and if desired, cheddar cheese and serve.

Nutrition

• Calories: 339 kcal
• Total Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Cholesterol: 54 mg
• Sodium: 204 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 17 g