Stuffed Pepper Soup

an easy soup made with ground meat, vegetables, and tomatoes

Course Main Course, Soup

Cuisine American, spanish

Keyword soup, stuffed peppers

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 459kcal

Start cooking the rice so it will be ready when you need it.
Brown the ground meat. While this cooks, you can prep the vegetables.
Once the meat is cooked, add in the onion, peppers, and garlic. Season with cayenne and some salt and pepper. Cook until the onions begin to soften.
Now add the black beans (drain the can of juices first), diced tomatoes, tomato sauce, and chicken stock. Cook until everything is hot and warmed through.
Then stir in the cooked rice.
Taste and add more salt and pepper as needed.
Top with chopped cilantro and cheese before serving.

You can use any kind of ground meat for this recipe, but I like to use lean ground turkey. If you are using a lean (low fat content) ground meat, you may want to add a little olive oil as you’re cooking if you notice it sticking to the pan much.
I like white rice in this soup but brown rice, quinoa, or millet would work well, too.
If you’d like to make this stuffed pepper soup vegetarian, you can substitute the ground meat for two more cans of beans, any variety you prefer.
If you want to make this soup ahead, reserve adding in the cooked rice until you plan to serve. Although I do think you can store leftovers (with the rice added) for a day or two after eating, the rice will get mushy over time. So, if you know you won’t serve the soup until the next day, just save adding the rice until then.