Southwestern Unstuffed Pepper Soup

This Southwestern twist on Unstuffed Pepper Soup is the easy way to enjoy all the comfort of stuffed peppers but with a spicy kick and a touch of healthy with brown rice!


Ground Chuck Taco Seasoning Chili Powder Mexican Oregano Bell Peppers Poblano Peppers Brown Rice Cheddar Cheese

Brown Beef

Heat some of the oil in a Dutch oven or other soup pot. Brown ground beef, drain off the fat, season with the herbs and spices and set aside.


Heat canola oil over medium-high heat. Cook the onions and peppers until they begin to soften up.


Add the browned beef back in, along with the rest of the ingredients except for the cooked brown rice. Reduce heat and allow to simmer for about 30 minutes.


Add the brown rice and heat through. Add half the cilantro, season to taste.

Serve in bowls garnished with cilantro and shredded Cheddar cheese. Enjoy!

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