Easy Stuffed Pepper Soup Recipe

Ingredients

• 1 pound ground sirloin
• 1 green bell pepper, chopped
• 1 cup finely diced onion
• 1 (29 ounce) can diced tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (14 ounce) can chicken broth
• 0.25 teaspoon dried thyme
• 0.25 teaspoon dried sage
• salt and pepper to taste
• 2 cups water
• 1 cup white rice

Instructions

1. Prepare all the necessary ingredients.
2. In a large skillet over medium-high heat, cook the ground beef, breaking it apart, until browned and crumbly, approximately 5 to 7 minutes. Drain off any excess grease.
3. Add the green pepper and onion to the skillet. Cook, stirring occasionally, until the onion becomes soft and translucent, about 5 minutes.
4. Pour in the tomatoes, tomato sauce, broth, thyme, and sage. Season generously with salt and pepper. Cover the skillet and let it simmer until the peppers are tender, around 30 to 45 minutes.
5. While the soup simmers, bring water and rice to a boil in a separate saucepan. Lower the heat to medium-low, cover, and simmer until the rice is cooked through and all water is absorbed, approximately 20 to 25 minutes.
6. Mix the cooked rice into the soup. Heat until warmed through, then serve immediately.

Nutrition

• Calories: 337 kcal
• Fat Content: 12 g
• Fiber Content: 3 g
• Sodium Content: 1041 mg
• Protein Content: 19 g
• Cholesterol Content: 52 mg
• Carbohydrate Content: 36 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g