Dairy Free Stuffed Pepper Soup.
This stuffed pepper soup is so full of flavor - it's perfect for a family dinner at home.
Ingredients
- 1 Tablespoon olive oil
- 1 sweet onion chopped
- 2 bell peppers chopped, your choice of color - I used a red pepper and a yellow pepper
- 3 garlic cloves minced
- 1 pound ground round 85/15 - don't go any leaner for the best flavor
- 1 cup Jasmine rice
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- 14 ounces Italian diced tomatoes
- 14 ounces tomato sauce
- 2 teaspoons brown sugar
- 6 cups beef stock or chicken stock
Instructions
- Put the olive oil, onion, peppers, and garlic into a large pot or Dutch oven. Add the ground round.
- Cook over medium heat until the ground round is browned and cooked through. Add the rice to the pot.
- Add the rice, seasonings, tomatoes, tomato sauce, and brown sugar to the pot.
- Add the stock to the pot.
- Bring to a boil, then reduce the heat, cover the pot, and let it simmer for about 40-45 minutes. Stir it occasionally.
- Add more salt and pepper if needed. Enjoy!
Notes
Store leftover soup in an airtight container. It should stay fresh for about 3-4 days.
You can use ground turkey instead of beef if you prefer.
You can use quinoa instead of rice if you prefer.
If you can't have onions, feel free to leave them out and just add more peppers or some other veggies. Try adding corn or carrots instead.
Nutrition
Calories: 362kcalCarbohydrates: 43gProtein: 24gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 49mgSodium: 1049mgPotassium: 1210mgFiber: 4gSugar: 11gVitamin A: 1637IUVitamin C: 65mgCalcium: 91mgIron: 4mg
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