Stuffed Pepper Soup
Serves: 2
Callie Medhurst
1 January 1970
Based on User reviews:
41
Spice
52
Sweetness
42
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
680 g
Lean Ground Beef (90%-)1 large
Sweet Onion (chopped)1
Salt6 cups
Chicken Stock2 cups
Salsa (prepared)2 cups
Tomato Sauce2 cups
Canned Tomatoes (chopped)2 cups
Cooked Rice2 cups
Corn (frozen)Directions:
1
Heat a Dutch oven over medium-high heat
2
Cook and stir beef, onion, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease
3
Add bell peppers; cook and stir until peppers are softened, about 5 minutes
4
Mix chicken stock, salsa, tomato sauce, canned tomatoes, and black beans into ground beef mixture; bring to a boil
5
Reduce heat to medium and simmer for 45 minutes
6
Add rice and corn and simmer for 30 minutes more
7
Season soup with salt and pepper