Stuffed Pepper Soup

Stuffed Pepper Soup
  • 1 1/2 pounds 90%-lean ground beef
  • 1 large sweet onion, chopped
  • salt and ground black pepper to taste
  • 4 bell peppers, stemmed and chopped
  • 6 cups chicken stock
  • 2 cups prepared salsa
  • 2 cups tomato sauce
  • 2 cups chopped canned tomatoes
  • 1 cup canned black beans, drained
  • 2 cups cooked rice
  • 2 cups frozen corn


  1. Heat a Dutch oven over medium-high heat. Cook and stir beef, onion, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add bell peppers; cook and stir until peppers are softened, about 5 minutes.
  2. Mix chicken stock, salsa, tomato sauce, canned tomatoes, and black beans into ground beef mixture; bring to a boil. Reduce heat to medium and simmer for 45 minutes. Add rice and corn and simmer for 30 minutes more. Season soup with salt and pepper.

04/04/2017
Stuffed Pepper Soup, recipe PT15M PT1H 5 455 calories

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