Southwestern Stuffed 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!
Servings: 6
Ingredients
- 1 1/2 pounds ground chuck
- 1/2 teaspoon salt plus more as needed
- 1 tablespoon taco seasoning
- 2 teaspoons chili powder
- 1 teaspoon Mexican oregano
- 2 tablespoons canola oil
- 1 large onion chopped
- 4 cloves garlic minced
- 1 large green bell pepper seeded and chopped
- 1 large red bell pepper seeded and chopped
- 3 medium Poblano peppers roasted, peeled, seeded and chopped
- 6 cups beef broth
- 1 can (15-ounce) tomato sauce
- 2 cans (10.25 ounce each) diced tomatoes with green chiles undrained
- 2 cups cooked brown rice
- 1/2 cup chopped fresh cilantro divided
- Shredded Cheddar cheese
- Freshly ground black pepper to taste
- Sugar if needed
Instructions
- Cook the ground chuck in a nonstick skillet or saute pan over medium-high heat until no longer pink. Drain off any excess liquid or grease. Season with salt, taco seasoning, chili powder and oregano. Set aside.
- Heat canola oil over medium-high heat in a Dutch oven or other large, heavy soup pot. Add the onion, reduce heat to medium-low and cook 5-7 minutes or until onion is beginning to soften.
- Add the green and red bell peppers and cook 3-4 minutes.
- Add the Poblano peppers, the beef, beef broth, tomato sauce, diced tomatoes with green chiles.
- Bring to a boil, reduce heat to low, cover slightly and cook 30 minutes or until the vegetables are tender.
- Add the brown rice and heat through.
- Add half the cilantro, season to taste with salt and black pepper. Add a teaspoon or two of sugar if needed.
- Serve in bowls garnished with the remaining cilantro and shedded Cheddar cheese.
Notes
SUBSTITUTIONS:
- May use white rice instead of brown.
- May use ground turkey or chicken. Substitute chicken or turkey broth for the beef broth.
- If you don't have Mexican oregano, add extra fresh cilantro.
- May be made 1-2 days ahead of time.
- Reheat on the stovetop or in the microwave.
- Cool thoroughly and place in airtight containers as desired. Freeze for up to 3 months.
- Thaw in the refrigerator or the microwave. Reheat on the stovetop or in the microwave.
Nutrition
Serving: 1 | Calories: 462kcal | Carbohydrates: 25g | Protein: 25g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1214mg | Potassium: 767mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1511IU | Vitamin C: 108mg | Calcium: 70mg | Iron: 4mg