Image alt

Stuffed Pepper Soup

Inspired by stuffed peppers, this soup is ready faster and with fewer dishes too! Have fun with the toppings—we top it with onion, Cheddar cheese and tortilla chips here, but salsa, sour cream and corn would also make stellar additions.

Active Time
25 mins
Total Time
50 mins
Yield
Serves 4

How to Make It

1. Step
Heat oil in a large pot over medium-high heat. Add bell peppers, poblano and onion and cook, stirring often, until starting to soften, about 10 minutes. Push the vegetables to the edges. Add beef, garlic, cumin, coriander, ground pepper and salt to the middle and cook, crumbling the beef with a wooden spoon, until it's no longer pink, 3 to 5 minutes.
2. Step
Stir in broth and rice and bring to a boil. Reduce heat to maintain a low simmer, cover and cook until the rice is tender, 15 to 20 minutes. Remove from heat and stir in cilantro.
3. Step
Serve the soup topped with cheese, corn chips and more onion and cilantro, if desired.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 3 large bell peppers, chopped
  • 1 poblano pepper, chopped
  • 1 medium onion, chopped, plus more for serving
  • 1 pound lean ground beef
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • 4 cups low-sodium chicken broth
  • 1 cup quick-cooking brown rice
  • ¼ cup chopped fresh cilantro, plus more for serving
  • Shredded Cheddar cheese & crushed tortilla chips for serving

Tags

Dairy-FreeEgg FreeGluten-FreeHigh FiberHigh-ProteinLow-CalorieNut-FreeSoy-Free

Share Recipe

Sign Up