Easy Stuffed Pepper Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

3/4 cup uncooked rice

1 tablespoon olive oil

1/2 medium onion (chopped)

1 ½ pounds lean ground beef

3 cloves garlic (minced)

1 red bell pepper (chopped finely)

1 green bell pepper (chopped finely)

1 (13.5 fluid ounce) can tomato sauce

1 (28 fluid ounce) can fire-roasted diced tomatoes (with juices)

4 cups chicken broth

1/4 teaspoon Italian seasoning

1 teaspoon paprika

Salt & pepper (to taste)

Directions

Start by cooking the rice according to package directions. If you have already cooked rice on hand, save it for later in the recipe.

While the rice is cooking, add the oil and onion to a large soup pot and sauté for 5-7 minutes (ok if it browns slightly - that'll give the soup more flavor). To save time, I chop the peppers while the onions are cooking.

Add the ground beef to the pot and cook it for 5 minutes, using a spoon to stir/break up the beef as it cooks. If the beef is particularly fatty (it shouldn't be if you bought lean), drain most of the excess grease before proceeding to the next step.

Stir in the garlic and cook for about a minute.

Add in the peppers, tomato sauce, diced tomatoes, chicken broth, Italian seasoning, and paprika. Increase the heat to high and bring it to a gentle boil. Once boiling, reduce heat and let the soup simmer for 15 minutes.

Add the cooked rice to the pot and continue to cook the soup for another 10 minutes or so. This will helped thicken the broth a bit and infuse more flavor into the soup. Season as needed with salt & pepper.

Nutrition

• Calories: 331 kcal
• Total Fat: 9 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Trans Fat: 1 g
• Cholesterol: 70 mg
• Sodium: 1190 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 3 g
• Total Sugars: 8 g
• Protein: 29 g