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.
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Servings: 6 serving
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.
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