Stuffed Pepper Soup

This hearty and flavorful soup captures the taste of classic stuffed peppers in a warm, comforting bowl. Ground sirloin is cooked with green bell peppers and onions, then simmered with tomatoes and seasoned with thyme and sage. Tender white rice is added to complete the dish, making it perfect for a cozy meal.

Ingredients:

• 1 pound ground sirloin

• 1 green bell pepper, chopped

• 1 cup finely diced onion

• 1 (29 ounce) can diced tomatoes

• 1 (15 ounce) can tomato sauce

• 1 (14 ounce) can chicken broth

• ¼ teaspoon dried thyme

• ¼ teaspoon dried sage

• Salt and ground black pepper to taste

• 2 cups water

• 1 cup white rice
  
  

Directions:

1. In a large skillet over medium-high heat, cook and stir the ground sirloin until browned and crumbly, about 5 to 7 minutes. Drain excess grease.

2. Add chopped green bell pepper and diced onion to the skillet and cook until the onion is softened and translucent, about 5 minutes.

3. Stir in diced tomatoes, tomato sauce, chicken broth, thyme, sage, salt, and pepper. Add water and bring to a boil.

4. Reduce heat to low, cover, and simmer until the peppers are tender, about 30 to 45 minutes.

5. Meanwhile, bring 2 cups of water to a boil in a separate saucepan. Stir in white rice, reduce heat to medium-low, cover, and simmer until rice is tender and water is absorbed, about 20 to 25 minutes.

6. Stir cooked rice into the soup, heat through, and serve.
   
   

Nutritional Information (per serving):

• Calories: Approximately 333 kcal

• Total Fat: 14g

• Saturated Fat: 5g

• Cholesterol: 49mg

• Sodium: 1004mg

• Total Carbohydrates: 33g

• Dietary Fiber: 4g

• Sugars: 6g

• Protein: 18g