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Stuffed Pepper Soup
This easy Stuffed Pepper Soup is made with hearty, flavorful ingredients like brown rice, lean ground beef, tomatoes and various peppers. It's low carb, high in fiber and low in calories!
Servings: 8 servings
Calories: 181kcal
Equipment
Ingredients
- 1 cup minute rice prepared (about 2 cups prepared)
- 1 1/2 pounds lean ground beef browned and drained
- 1 medium sized onion chopped
- 1 large green bell pepper diced a little on the larger side
- 1 large yellow bell pepper diced a little on the latger side
- 1 large red bell pepper diced a little on the larger side
- 5 cloves of garlic minced
- 2 14.5 ounce cans diced tomatoes (do not drain)
- 1 8 ounce can tomato sauce
- 1 32 ounce container beef broth
- 1 teaspoon marjoram
- salt and pepper to taste
Instructions
- In a Dutch oven, brown ground beef with a little salt and pepper. Drain any excess fat.
- Add in the onion and garlic, and cook for about 5 minutes. Next, add in the peppers and cook for 5 minutes more.
- Pour in tomatoes, tomato sauce, beef stock and marjoram.
- Bring to a boil, reduce heat and simmer for 20-30 minutes.
- Prepare your rice.
- Right before serving, add the rice.
- Serve hot.
Notes
To make in a slow cooker: Complete steps one and two and put the meat mixture along with the other ingredients (except the rice) in your slow cooker. Cook on low for 6 hours.
This soup freezes really well!
Nutrition
Serving: 1serving | Calories: 181kcal | Carbohydrates: 14g | Protein: 20g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 61mg | Potassium: 454mg | Fiber: 1g | Sugar: 2g | Vitamin A: 766IU | Vitamin C: 87mg | Calcium: 23mg | Iron: 3mg