STUFFED PEPPER SOUP

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KEY INGREDIENTS

- Ground Beef - Oil - Sweet Onion - Bell Peppers - Garlic - Beef Broth - Tomato Sauce - Fire Roasted Tomatoes - Worcestershire Sauce - White Rice Click For Full List

Cook beef over medium heat until cooked through. Crumble meat, then remove from skillet and let drain on a paper towel-lined plate. Add oil and diced onion. Sauté for 2-3 minutes. Stir in bell peppers and continue sautéing for 3-4 minutes. Add in minced garlic, stirring constantly for 1 minute.

Add meat back into the pot along with broth, tomato sauce, tomatoes, Worcestershire sauce, sugar, dried herbs, nutmeg, bay leaves, salt, pepper, and rice.

Bring to a boil and then reduce heat to low. Cover and let simmer for 25-30 minutes, or until rice is tender.

Remove bay leaves and stir. Serve immediately with fresh parsley and a toasted baguette. Enjoy!

To Store: Seal in an airtight container in the refrigerator for up to 3-4 days. To Freeze: Seal in a freezer-safe, airtight container and freeze for up to 3 months.

STUFFED PEPPER SOUP

STUFFED PEPPER SOUP

KEY INGREDIENTS

Cook beef over medium heat until cooked through. Crumble meat, then remove from skillet and let drain on a paper towel-lined plate. Add oil and diced onion. Sauté for 2-3 minutes. Stir in bell peppers and continue sautéing for 3-4 minutes. Add in minced garlic, stirring constantly for 1 minute.

BEEF AND SAUTÉ

Add meat back into the pot along with broth, tomato sauce, tomatoes, Worcestershire sauce, sugar, dried herbs, nutmeg, bay leaves, salt, pepper, and rice.

COMBINE

Bring to a boil and then reduce heat to low. Cover and let simmer for 25-30 minutes, or until rice is tender.

COOK

Remove bay leaves and stir. Serve immediately with fresh parsley and a toasted baguette. Enjoy!

SERVE

To Store: Seal in an airtight container in the refrigerator for up to 3-4 days. To Freeze: Seal in a freezer-safe, airtight container and freeze for up to 3 months.

NOTES

FOLLOW FOR MORE NOURISHING MEALS