Stuffed Pepper Soup recipe
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Ingredients
- 1 ½ pounds 90%-lean ground beef 1 large sweet onion, chopped salt and ground black pepper to taste 4 bell peppers, stemmed and chopped 6 cups chicken stock 2 cups prepared salsa 2 cups tomato sauce 2 cups chopped canned tomatoes 1 cup canned black beans, drained 2 cups cooked rice 2 cups frozen corn
Nutrition Info
- 352.9 caloriescarbohydrate: 39.7 gcholesterol: 52 mgfat: 13.1 gfiber: 7.1 gprotein: 22.4 gsaturatedFat: 4.9 gservingSize: -sodium: 1495.4 mgsugar: 9.9 gtransFat: : -unsaturatedFat: : -
Directions Stuffed Pepper Soup
Directions
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Heat a Dutch oven over medium-high heat. Cook and stir beef, onion, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes, drain and discard grease. Add bell peppers, cook and stir until peppers are softened, about 5 minutes.
Mix chicken stock, salsa, tomato sauce, canned tomatoes, and black beans into ground beef mixture, bring to a boil. Reduce heat to medium and simmer for 45 minutes. Add rice and corn and simmer for 30 minutes more. Season soup with salt and pepper.