Stuffed Pepper Soup Recipe
Enough said on the side info, let’s get into the making of this stuffed pepper soup recipe.
Servings: 4 servings
Cook 1 cup of rice with 1 cup of water.
In a pot, melt butter on medium-high heat. Add onions and cook for 3 minutes.
Add beef and stir occasionally for 7 minutes (or until the beef is just cooked). Add seasonings (except for the bay leaf) and stir to combine.
Pour tomato sauce and chicken broth in. Cook for 15 minutes on medium-high heat, uncover.
Add bell peppers and jalapeño and cook for another 10 minutes. This is to prevent the peppers from discoloring.
When it’s done, turn off the stove and serve the soup with cooked rice.
Serving: 1serving | Calories: 503kcal | Carbohydrates: 63g | Protein: 25g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 554mg | Potassium: 666mg | Fiber: 7g | Sugar: 12g | Vitamin A: 278IU | Vitamin C: 105mg | Calcium: 30mg | Iron: 2mg