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Healthy Stuffed Pepper Soup Recipe
Enough said on the side info, let's get down to making this healthy stuffed pepper soup recipe.
- cook TIME 35 mins
- prep TIME 15 mins
- total TIME 50 mins
Course: Main CourseCuisine: Mexican
Servings: 4 servings
Calories: 503 kcal
Author: Tuyet Pham, Luna Regina
Ingredients (17)
- 12 oz 85% lean ground beef
- 6 oz onions chopped
- 1 cup homemade tomato sauce
- 4 cups unsalted chicken broth
- 7 oz green bell peppers cut into chunks
- 3 oz yellow bell peppers cut into chunks
- 1 oz jalapeños sliced
- 2 tsp Hunt’s tomato paste
- 1 tbsp brown gravy mix
- 1 tbsp unsalted butter
- 1 tbsp brown sugar
- 1 tsp ground black pepper
- 1/2 tsp basil dried
- 1/2 tsp salt
- 1/4 tsp thyme dried
- 2 bay leaves
- 2 1/2 cups cooked medium-grain rice
INSTRUCTIONS
1
In a pot, melt 1 tbsp butter on medium-high heat. Add 6 oz onions and cook for 3 minutes.
2
Add 2 tsp tomato paste and stir until it coats the onions evenly.
3
Add 12 oz beef and stir occasionally for 7 minutes (or until the beef is just cooked).
4
Add seasonings: 1 tbsp brown gravy mix, 1 tbsp brown sugar, 1 tsp ground black pepper, 1/2 tsp basil, 1/2 tsp salt, and 1/4 tsp thyme. Stir to combine.
5
Add 1 cup tomato sauce, 4 cups chicken broth, 2 bay leaves and cook uncovered for 15 minutes on medium-high heat.
6
Add 10 oz bell peppers and 1 oz jalapeño and cook for another 10 minutes.
7
When it’s done, turn off the stove and serve the soup with 2 1/2 cups cooked rice.
Nutrition
Serving: 1 serving | Calories: 503kcal | Fat 16g | Saturated Fat 7g | Trans Fat 1g | Polyunsaturated Fat 1g | Monounsaturated Fat 1g | Cholesterol 65mg | Sodium 554mg | Potassium 666mg | Carbohydrate 63g | Fiber 7g | Sugar 12g | Protein 25g | Vitamin A 278IU | Vitamin C 105mg | Calcium 30mg | Iron 2mg