Stuffed Pepper Soup Recipe
Prep Time:
5 minutes
Cook Time:
35 minutes
Servings:
4 Servings
Ingredients
  • 1 ¼ pounds ground beef
  • 3 bell peppers, chopped
  • 1 yellow onion, chopped
  • 2 ½ teaspoons cumin
  • 1 teaspoon chili powder
  • ½ teaspoon oregano
  • 1 teaspoon salt
  • 4 cups low-sodium chicken broth
  • ⅔ cup long-grain white rice
Directions
  1. Place the ground beef into a large pot over medium heat. Cook, breaking up the beef, until the beef is browned and cooked through.
  2. Drain the beef, and reserve 2 tablespoons of drippings.
  3. Return the 2 tablespoons of drippings to the pot. Add the bell peppers and onion. Cook, stirring occasionally, until soft, about 6 to 7 minutes.
  4. Return the beef to the saucepan, and add the cumin, chili powder, oregano, salt, chicken broth, and rice. Stir to combine.
  5. Bring to a boil, then reduce to a simmer. Cook for 20 minutes at a gentle simmer, or until the rice is cooked through.
  6. Transfer the soup to bowls, and top with pico de gallo, cheese, cilantro, and crushed tortilla chips.