Soups & Stewschewoutloud4.9
Stuffed Pepper Soup
This hearty Stuffed Pepper Soup is easy, healthy, and scrumptious. It's the perfect busy weeknight meal. It also happens to be Whole30 and Paleo compliant.
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- colander
- oven
- bowl
📝 Preparation Steps
1
Brown Beef
2
In a large heavy pot or Dutch oven over medium-high heat, brown the beef until cooked through. Drain in a colander. Meanwhile, add olive oil and cook onions over medium-high heat, stirring, ⏱️ 2 min.
onion (diced)1
3
Sauté
4
Add garlic and stir another minute. Add peppers, 1 tsp kosher salt, 1/4 tsp black pepper, and continue stirring for ⏱️ 2-3 minutes.
kosher salt (to taste)
5
Simmer
6
Add the diced tomatoes with juices, broth, cumin, oregano. Bring to a simmer. Cover and simmer ⏱️ 30 minutes. (If you haven't cooked the rice yet, now is a great time to do so.)
ground cumin2 tspdried oregano2 tsp
7
Serve
8
Add back the browned beef and stir into the soup just until warmed through. Taste and season with additional salt and pepper as needed.
9
Ladle soup into individual bowls, with a large scoop of cooked rice, if using. Garnish with cilantro, parsley, or shredded cheese.
cooked rice (optional)2 cups
Nutrition Facts
calories
231 kcal
fat Content
7.4 g
serving Size
1 serving
fiber Content
3 g
sugar Content
7.8 g
sodium Content
563.9 mg
protein Content
26.9 g
trans Fat Content
0.1 g
cholesterol Content
67.8 mg
carbohydrate Content
14.6 g
saturated Fat Content
2.3 g
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