Description
Hearty and comforting soup that captures all the flavors of stuffed peppers in one bowl.
Ingredients
Units
Scale
- 1 lb ground sirloin
- 1 green bell pepper, chopped
- 1 onion, diced
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 4 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried sage
- Salt and pepper, to taste
- 1 cup white rice (cooked)
Instructions
- Brown ground sirloin in a large pot; drain excess fat.
- Add chopped bell pepper and diced onion; cook until onion is translucent.
- Stir in diced tomatoes, tomato sauce, chicken broth, thyme, sage, salt, and pepper; bring to a simmer.
- Cover and cook for about 45 minutes.
- Stir in cooked white rice and heat through for a few minutes.
- Adjust seasoning and serve warm.
Notes
- Leftover rice can be served separately to prevent it from absorbing too much broth.
- Freezes well for up to three months; thaw overnight before reheating.
- Substituting ground chuck or turkey works well.
- Add garlic or Italian seasoning for extra flavor.
Nutrition
- Serving Size: 1 cup (of 6)
- Calories: 337
- Sodium: 1041mg
- Fat: 12g
- Saturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 52mg