Unstuffed Pepper Soup

⏱ 35 mins 🍽 6 serving(s) 🏷 Low Cholesterol

This soup captures the comforting essence of stuffed bell peppers in a simpler, spoonable form. It combines browned ground beef with chopped peppers and onion in a rich, tangy tomato broth, finished with quick-cooking rice. The entire dish comes together in about 35 minutes for a satisfying and convenient meal.

Unstuffed Pepper Soup

Ingredients

  • 1 lb ground beef
  • 1/2 chopped onion
  • 3 bell peppers, any color, cored and seeded and chopped spoon sized
  • 14 ounces diced tomatoes (I used diced with green pepper and onion)
  • 1 (8 ounce) can tomato sauce
  • 1 1/2 cups water
  • 1/4 cup balsamic vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup brown sugar
  • 1 cup V8 vegetable juice (or 1 small can with water to make it to a cup)
  • 1/2 cup Minute Rice

Method

  1. Cook the onion, garlic, chopped peppers and ground beef together in a skillet until browned.
  2. Combine all the remaining ingredients, except for the rice, in a separate soup pot and bring the mixture to a boil.
  3. Stir the minute rice into the tomato mixture in the pot, cover it with a lid, and then leave it to stand for 5 minutes.
  4. Drain the cooked meat and pepper mixture using a colander.
  5. Add the drained mixture to the soup pot and let it simmer for 15 more minutes.

Nutrition (per serving)

Sodium390900 mg

Recipe details

CategoryLow Cholesterol
AuthorChicago Girl