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.
Servings: 8 people
Calories: 283kcal
Equipment
- Kitchen Knife
- Large Pot
Ingredients
- 1 lb beef* ground
- 1 onion* chopped
- 2 cups tomato* diced
- 2 cups bell pepper* chopped large
- 2 cups fresh tomato* puree or (1) 15 oz can tomato sauce
- 3 cups chicken broth*
- 1 tbsp garlic* minced
- ½ tsp basil* dried
- ½ tsp oregano* dried
- 1 cup rice
- salt + pepper
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.
Nutrition
Calories: 283kcal | Carbohydrates: 30g | Protein: 14g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 384mg | Potassium: 730mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1815IU | Vitamin C: 67mg | Calcium: 47mg | Iron: 3mg