Stuffed Pepper Soup Recipe
This hearty Stuffed Pepper Soup is so much quicker and easier to make than a dish of baked stuffed peppers, but still just as delicious!
Servings 4
Calories 330kcal
Ingredients
- 1 Tbsp olive oil
- 1 lb/450g ground beef beef mince
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 cup onion finely diced
- 2 cloves garlic minced
- 28 oz/800g canned diced tomatoes
- 15 oz/425g tomato sauce passata
- 14 oz/415 ml chicken broth
- ½ tsp dried thyme
- ½ tsp dried sage
- salt and pepper to taste
- 1 cup white rice
- Chopped fresh parsley
Instructions
- Heat oil in a large saucepan and brown the beef. Drain off excess fat.
- Add the chopped peppers, onion, and garlic and cook for about 5 minutes until softened.
- Add the canned tomatoes, tomato sauce, chicken broth, and dried herbs. Add salt and pepper to taste.
- Bring to the boil, then reduce to a simmer. Cover the pan and cook for 30 minutes, or until the peppers are tender.
- Add the rice and 2 cups of water to the pan and bring to the boil. Then cover and simmer for about 10-15 minutes until the rice is cooked.
- Serve in warm bowls with chopped fresh parsley sprinkled on top.
Video
Nutrition
Serving: 1 | Calories: 330kcal | Carbohydrates: 23g | Protein: 24g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 879mg | Fiber: 5g | Sugar: 9g