I love stuffed peppers but I don’t fix them very often because my peppers always seem to end up to hard and my stuffing is most always dry.
This soup really turned out to be super tasty! I threw a piece of cornbread in mine and all was right with the world. It’s also pretty low in calories, 200 calories without the rice, 400 calories per serving if you add the rice.
Stuffed Pepper Soup makes 6 cups, prep 15 min, cook time 30 min 1 lb ground beef, I use 93/7 beef 1/2 onion, diced 2 stalks celery, diced (plus leaves for garnish) 1 lb bell peppers, diced (approx 3 large) 2 cloves garlic, minced 1 (14.5 oz) can diced or crushed tomatoes 2 cups water or low sodium beef broth 1 tbsp beef base salt and pepper rice In a large stock pot, crumble ground beef and stir in onion, celery, peppers, and garlic. Heat over high to brown beef and sweat and soften the vegetables, about 10 minutes. Add tomatoes, beef stock or water, and beef base. Simmer 15 minutes or longer until ready to serve. Taste and season with salt and fresh ground pepper. Serve with fresh rice. xoxofoodxoxo