Stuffed Pepper Soup

🥄 Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, (chopped)
• 1 red bell pepper, (chopped)
• 1 green bell pepper, (chopped)
• 2 cloves garlic, (minced)
• 1 pound lean ground beef
• 2 tablespoons chili powder
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• ½ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ¼ teaspoon dried oregano
• 2 (15-oz) cans fire-roasted diced tomatoes
• 1 (15-oz) can tomato sauce
• 5 cups broth ((beef or chicken))
• 1 cup uncooked long grain white rice
• chopped cilantro (for garnish)

👨‍🍳 Instructions

1. 1

   Heat olive oil in a large pot over medium-high heat. Add onion, bell peppers. Saute for 5 minutes, stirring occasionally, until softened and translucent.

2. 2

   Add garlic and cook for 30 seconds, stirring constantly.

3. 3

   Add ground beef, chili powder, salt, ground cumin, black pepper, garlic powder, onion powder, paprika, and dried oregano.

4. 4

   Use a wooden spoon to break up the meat into smaller chunks. Cook, stirring occasionally, for 6 to 8 minutes, until beef is browned.

5. 5

   Add diced tomatoes, tomato sauce, broth, and uncooked rice. Stir and bring to a boil.

6. 6

   Reduce heat to low, cover, and simmer for 20 minutes.

7. 7

   Remove from heat and serve in bowls. Garnish with chopped cilantro.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.