Stuffed Pepper Soup Tasty Recipes

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Stuffed Pepper Soup

"This is a great recipe for using up your peppers at the end of the summer."

Ingredients :

• 1 1/2 pounds 90%-lean ground beef
• 1 large sweet onion, chopped
• salt and ground black pepper to taste
• 4 bell peppers, stemmed and chopped
• 6 cups chicken stock
• 2 cups prepared salsa
• 2 cups tomato sauce
• 2 cups chopped canned tomatoes
• 1 cup canned black beans, drained
• 2 cups cooked rice
• 2 cups frozen corn

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H40M

• Heat a Dutch oven over medium-high heat. Cook and stir beef, onion, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add bell peppers; cook and stir until peppers are softened, about 5 minutes.
• Mix chicken stock, salsa, tomato sauce, canned tomatoes, and black beans into ground beef mixture; bring to a boil. Reduce heat to medium and simmer for 45 minutes. Add rice and corn and simmer for 30 minutes more. Season soup with salt and pepper.

Notes :

• If using ground beef less than 90 percent lean, drain ground beef prior to adding other ingredients.

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