Unstuffed Pepper Soup
Unstuffed pepper soup brings all the ingredients of stuffed bell peppers in a soup mixed with a flavorful broth in a matter of minutes.
Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 15 ounce can of diced tomatoes, drained & rinsed
- 15 ounce can of tomato sauce
- 4 cup beef broth
- 1 cup white rice, dry
- 2 chicken bouillon cube
- cheese for garnishing
Instructions
- First, prep all of the ingredients before starting.
- In a pot, brown the ground beef then remove it. Next, add in the diced bell peppers and onions. Cook until both are soft and onions are translucent.
- Then, add back in the cooked ground beef with diced tomatoes, tomato sauce then pour in the beef broth. You can sub with chicken broth for less of a beefy flavor.
- Bring the pot to a boil, then crumble the bouillon cubes into the water. Add the white rice then stir everything together and lower the heat to a low setting. Cover the pot and allow the rice to cook for 20 minutes.
- When the rice is done, remove from the hot eye then stir everything together. Seasoning should be perfect but taste for salt and pepper.
- Lastly, serve the unstuffed pepper soup with a topping of cheese in each bowl.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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