Stuffed Pepper Soup

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 40 min
  • Calories: 529
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Ingredients

  • 1 lb Ground beef, lean 90/10 (this is important so that you don't have any fat to drain)
  • 1 tbsp Olive oil
  • 1 cup Onion, diced
  • 1 Red bell pepper, diced
  • 1 Green bell pepper, diced
  • 1 jalapeño, seeds and white ribs removed, minced about 2 tbsp
  • 4 cups Chicken stock
  • 1 (14 oz) can Tomato sauce
  • 2 (14 oz) cans Fire roasted diced tomatoes, undrained
  • 2 tbsp Brown sugar
  • 2 tsp Salt
  • 3 tbsp Taco seasoning
  • 2 cups Cooked long grain rice (1 cup raw)
  • 2 cups Pepper jack cheese, shredded, optional
  • Cilantro for garnish (optional)

Method

  1. Heat olive oil in a large soup pot or dutch oven set over medium high heat. Add the beef, onion, bell peppers and jalapeño. Cook until beef is fully browned and there are no longer any pink left, about 8 minutes.
  2. Add the chicken stock, tomato sauce, fire roasted tomatoes, brown sugar, salt, taco seasoning and rice to the pot. Bring to a simmer, stirring often so rice doesn’t stick to the bottom of the pan. Simmer for 30 minutes, until the soup is nice and thick.
  3. Serve in individual bowls topped with shredded pepper jack cheese.