Stuffed Pepper Soup
A comforting and hearty soup packed with ground sirloin, fresh bell peppers, and rice.
Ingredients
Main Ingredients
- 0.5 pound ground sirloin
- 0.5 cup green bell pepper, chopped
- 0.5 cup finely diced onion
- 0.5 cans diced tomatoes (29 ounce can)
- 0.5 cans tomato sauce (15 ounce can)
- 0.5 cans chicken broth (14 ounce can)
- 0.125 teaspoon dried thyme
- 0.125 teaspoon dried sage
- 1 cup water
- 0.5 cup white rice
Instructions
- In a large skillet over medium-high heat, cook ground sirloin until browned and crumbly, about 5 to 7 minutes. Drain excess grease.
- Add green bell pepper and diced onion to the skillet; cook and stir until onion is soft and translucent, around 5 minutes.
- Mix in diced tomatoes, tomato sauce, chicken broth, thyme, and sage. Season with salt and pepper. Cover and simmer until peppers are tender, approximately 30 to 45 minutes.
- In a separate saucepan, bring water and rice to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water is absorbed, about 20 to 25 minutes.
- Stir the cooked rice into the soup, heat through, and serve.
Notes
For a heartier version, consider adding cooked beans or lentils to the soup for extra protein and fiber.