Stuffed Pepper Soup

A warm comfort food soup for cold fall and winter days. This recipe comes from Sugar Creek Farm who thought up the idea when they had an abundance of bell peppers and their delicious 100% grass-fed beef. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine American
Servings 8 people
Calories 283 kcal

Equipment

  • Kitchen Knife
  • Large Pot

Ingredients
  

Instructions
 

Stove-Top Method

  • Brown beef with onion in a stock pot. Add remaining ingredients, except rice. Bring to boil and add uncooked rice. Add more broth (or water) if necessary. Reduce to simmer and cook until rice is tender. Salt and pepper to taste.

Slow Cooker Method

  • Brown beef with onion. Drain if needed. Place in slow cooker. Add all remaining ingredients except rice. Cover and cook on low for 6-8 hours. Stir in cooked rice. Salt and pepper to taste.

Notes

Adapted from Sugar Creek Farm

Nutrition

Calories: 283kcalCarbohydrates: 30gProtein: 14gFat: 12gSaturated Fat: 4gTrans Fat: 1gCholesterol: 40mgSodium: 384mgPotassium: 730mgFiber: 3gSugar: 6gVitamin A: 1815IUVitamin C: 67mgCalcium: 47mgIron: 3mg
Keyword basil, beef, bell pepper, garlic, onion, slow cooker, tomatoes