Stuffed Pepper Soup Recipe

Ingredients:

1 lb ground beef
1 onion, diced
2 cloves of garlic, minced
2 cups diced bell peppers (red, green and yellow)
1 can (28 oz) diced tomatoes
2 cups beef broth
1 cup cooked rice
1 tsp paprika
1 tsp dried oregano
Salt and pepper to taste
Sour cream for garnish (optional)

Instructions:

In a large pot, brown the ground beef over medium heat until fully cooked. Drain off any excess fat.
Add the onion, garlic, and diced bell peppers to the pot and cook until they are softened, about 5 minutes.
Stir in the diced tomatoes, beef broth, cooked rice, paprika, oregano, and salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with a dollop of sour cream, if desired.

Nutrition Information:

Serving size: 1 cup (240ml)
Calories: 250
Fat: 9g
Saturated Fat: 3g
Cholesterol: 50mg
Sodium: 600mg
Carbohydrates: 20g
Protein: 20g

Storage:

The soup can be stored in an airtight container in the refrigerator for up to 3 days.

How to serve:

Serve the soup warm with a dollop of sour cream and some crusty bread on the side.

Leftovers:

The soup can also be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.

Recipe Notes:

You can use ground turkey instead of ground beef for a leaner option.
For a vegetarian option, you can use vegetable broth instead of beef broth and use a meat substitute like crumbled tofu or tempeh
If you like your soup thicker, add more cooked rice or you can add a tablespoon of cornstarch mixed with a little water.
You can add more vegetables like zucchini or carrots to make it more colorful and nutritious.