From the Cook
From the Cook
From the Cook
From the Cook
1/5
Stuffed Pepper Soup
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Instructions
1
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Warm olive oil in a dutch oven or large pot over medium heat. Add ground beef and cook until browned, breaking up into small pieces as it cooks.
2
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Add the chopped onion and bell peppers, and cook until softened.
3
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Stir in diced tomatoes with juices, tomato sauce, broth, and seasoning.
4
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Bring soup to a boil then reduce heat to low and let simmer for about 20 minutes. As the soup simmers, cook rice according to package instructions or in a rice cooker.
5
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Serve warm soup over cooked rice. Store leftovers separately in the fridge for 3-4 days or in the freezer for up to 3 months.
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Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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