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 calories
carbohydrate: 39.7 g
cholesterol: 52 mg
fat: 13.1 g
fiber: 7.1 g
protein: 22.4 g
saturatedFat: 4.9 g
servingSize: -
sodium: 1495.4 mg
sugar: 9.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

8 servings

Recipe Note

This is a great recipe for using up your peppers at the end of the summer.

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