Stuffed Bell Pepper Soup
This soup is so yummy for the cold weather. It comes together so quick and easy. It has all of the yummy flavors of a traditional stuffed pepper, but in the form of a warm and hearty soup.
Alexis Wilmouth
Jan 16, 2024
1 min read
Ingredients:
- 1.3 pounds beef
- 2 tablespoons olive oil
- 1 cup diced white onion
- 1 1/2 cups diced assorted bell peppers
- 1 cup diced tomato
- 2 tablespoons minced garlic
- 4 cups beef broth
- 3 tablespoons tomato paste
- 1 box Rice a Roni Spanish Rice
Directions:
- Cook the Rice a Roni according to the directions on the package.
- While the rice is cooking, begin making the rest if the food. In a medium skillet on medium heat, cook the beef until brown. Drain the grease and set aside.
- Add the olive oil to a 5 quart pot on medium-high heat. Add the onion and the peppers. Sauté for about 5-6 minutes until onions are translucent. Add in the tomato and cook for 2-3 more minutes. Add in the garlic and cook for about a minute. Mix in the beef.
- Add in the tomato paste and beef broth. Mix well.
- Mix in your prepared rice and bring to a boil on medium-high heat. Reduce heat.
- Serve in individual bowls topped with Mexican or taco blend cheese. This also pairs well with some tortilla chips, if desired.
*Store in an airtight container in the fridge for up to 2 days. Heat before serving.