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How to make Stuffed Pepper Soup


1 lb ground beef, lean 90/10 (this is important so you don’t have fat to drain)
1 tablespoon olive oil
1 cup onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeño, white seeds, and ribs removed, chopped about 2 Tbsp
4 cups chicken broth
1 can tomato sauce
2 cans diced roasted tomatoes, not drained
2 tablespoons brown sugar
2 tsp salt
3 tablespoons taco seasoning
2 cups cooked long grain rice (1 cup raw rice)
2 cups pepper, grated, optional
cilantro for garnish (optional)


Heat the olive oil in a large pot or saucepan over medium-high heat. Add the beef, onion, peppers, and jalapeño. Cook until the beef is golden brown and no pink left, about 8 minutes.
Add the chicken broth, tomato sauce, grilled tomatoes, brown sugar, salt, seasoning, and rice to the pan. Bring to a boil, stirring often so that the rice does not stick to the bottom of the pan. Simmer for 30 minutes, until the soup is thick.
Serve in individual bowls topped with grated pepper Jack cheese.

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