Stuffed Pepper Soup Recipe

Instructions

• 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. 

Notes

• Dice your bell peppers into small bite-size pieces.  You can use any combination of colored bell peppers.
• If you know you will save leftovers, cook the rice separately and spoon a small amount into each bowl before adding the soup. This way, the rice will not continue to soak up the liquid and swell.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, use a reduced power level in the microwave and an extra low on the stovetop to prevent the rice from cooking more.

Nutrition

Calories: 339kcal | Carbohydrates: 27g | Protein: 17g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 204mg | Potassium: 554mg | Fiber: 2g | Sugar: 6g | Vitamin A: 763IU | Vitamin C: 44mg | Calcium: 45mg | Iron: 2mg