Name: Stuffed Pepper Soup
Total time: 50 min
Ingredients: 1 tablespoon extra-virgin olive oil; 3 large bell peppers, chopped; 1 poblano pepper, chopped; 1 medium onion, chopped, plus more for serving; 1 pound lean ground beef; 2 cloves garlic, minced; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 0.5 teaspoon ground pepper; 0.25 teaspoon salt; 4 cups low-sodium chicken broth; 1 cup quick-cooking brown rice; 0.25 cup chopped fresh cilantro, plus more for serving; Shredded Cheddar cheese & crushed tortilla chips for serving

Stuffed Pepper Soup

5.0

(1)

1 Review

Inspired by stuffed peppers, this soup is ready faster and with fewer dishes too! Have fun with the toppings—we top it with onion, Cheddar cheese and tortilla chips here, but salsa, sour cream and corn would also make stellar additions.

Adam Dolge

Published on September 2, 2021

Active Time:

25 mins

Total Time:

50 mins

Servings:

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free High Fiber High-Protein Low-Calorie Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

1 tablespoon extra-virgin olive oil
3 large bell peppers, chopped
1 poblano pepper, chopped
1 medium onion, chopped, plus more for serving
1 pound lean ground beef
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon ground pepper
¼ teaspoon salt
4 cups low-sodium chicken broth
1 cup quick-cooking brown rice
¼ cup chopped fresh cilantro, plus more for serving
Shredded Cheddar cheese & crushed tortilla chips for serving

Directions

Heat oil in a large pot over medium-high heat. Add bell peppers, poblano and onion and cook, stirring often, until starting to soften, about 10 minutes. Push the vegetables to the edges. Add beef, garlic, cumin, coriander, ground pepper and salt to the middle and cook, crumbling the beef with a wooden spoon, until it's no longer pink, 3 to 5 minutes.
Stir in broth and rice and bring to a boil. Reduce heat to maintain a low simmer, cover and cook until the rice is tender, 15 to 20 minutes. Remove from heat and stir in cilantro.
Serve the soup topped with cheese, corn chips and more onion and cilantro, if desired.

To make ahead

Refrigerate for up to 3 days.

Nutrition Facts (per serving)

570	Calories
28g	Fat
51g	Carbs
26g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 570
% Daily Value *
Total Carbohydrate 51g	19%
Dietary Fiber 6g	21%
Total Sugars 7g
Protein 26g	52%
Total Fat 28g	36%
Saturated Fat 10g	50%
Cholesterol 81mg	27%
Vitamin A 2884IU	58%
Sodium 754mg	33%
Potassium 711mg	15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.