Stuffed Pepper Soup

Stuffed Pepper Soup 1

I’ve hit a good run here lately with recipes. I’ve had no major flops and better yet, we’ve both loved all the dinners I’ve chosen and prepared lately. Now, this wouldn’t normally come as a big surprise in most households, but I very rarely make a recipe more than once and so we always run the risk of not liking what’s prepared. There’s always cold cereal, scrambled eggs, or take-out, right? 😉

And while we’re not picky at all whatsoever…some meals are just simply better than others.

Stuffed Pepper Soup 2

I am normally all about a meal out over the weekends. I like to get out and have someone else do the cooking and the dishes for a little reprieve. But after last week, I was whipped. It’s a miracle I was even awake come dinnertime on Friday.

Mr. Prevention, however…not so much. He went to the casino with his friend and when he crawled into bed, the clock was very near to 4am. You can probably guess who does nighttime baby duty in our house 😉 I can promise you it has been nearly a decade since I’ve seen 4am…if ever.

The casino outing was after we had gone out for dinner…with the baby. She slept the entire time (and I remained awake the entire time) and so we definitely lucked out. The only thing better than having someone else do the cooking and dishes is being able to enjoy the meal that has been prepared for you with kiddo-free arms and while still hot. 😉

Stuffed Pepper Soup 3

Truth be told, I would’ve been just as happy with leftovers as I was with our quiet Mexican dinner out. That’s when you know dinners have been really good…you want the leftovers in lieu of dinner out. So rather than Friday night, I had leftover Stuffed Pepper Soup on Saturday for lunch.

I had high hopes for this recipe as it has been passed around some of my blog friends, as well as a part of the Secret Recipe Club where I’ve stumbled upon several past favorites. The soup did not disappoint. Filling and full of whole grain, lean protein, and vegetables, there’s nothing not to love about this incredibly simple, yet full-flavored soup!

Stuffed Pepper Soup 4

Stuffed Pepper Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 7 servings (about 1½ cups each)
 
Ingredients
  • 2 tsp olive oil
  • 1⅓ lbs 90% lean ground beef
  • 2 green peppers, diced
  • 1 onion, diced
  • 14.5 oz can tomato sauce
  • 14.5 oz can diced tomatoes, undrained
  • 1 cup long grain brown rice, uncooked
  • 32 oz low-sodium beef broth
  • 2 Tbsp brown sugar
  • ¾ tsp salt
  • 1 tsp pepper
Instructions
  1. In a large stockpot, heat olive oil over medium heat. Add beef and cook until no longer pink, breaking up with a wooden spoon; drain.
  2. Add green pepper and onion and cook 5-7 minutes or until vegetables are softened. Add the remaining ingredients (tomato sauce through pepper) and bring to a boil.
  3. Reduce heat, cover, and simmer for 40 minutes or until the rice is cooked. Top with shredded cheddar cheese, if desired.
Nutrition Information
Serving size: ~ 1½ cups Calories: 300 Fat: 8.6 Carbohydrates: 36.1 Sugar: 5.6 Sodium: 780 Fiber: 3.4 Protein: 21.3 Cholesterol: 45
I’m finalizing my weekly menu…I’ve been too busy planning and prepping for our house full of guests this evening. Should be fun!

Be well,

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7 Comments

  1. January 18, 2015 / 2:34 pm

    That looks delicious! Win/win on you both liking your dishes!

  2. January 20, 2015 / 6:03 pm

    So glad you liked it! We almost always have some of this soup in the freezer for a quick meal. 🙂

    • Nicole Morrissey
      Author
      January 23, 2015 / 9:43 am

      Chrissy, it’s delicious! Thank you!

  3. Jade
    March 15, 2015 / 4:18 pm

    Loved this soup!

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