Stuffed Pepper Soup

Ingredients

• ground sirloin (1 pound)
• green bell pepper (1 )
• onion (1 cup)
• diced tomatoes (1 (29 ounce) can)
• tomato sauce (1 (15 ounce) can)
• chicken broth (1 (14 ounce) can)
• dried thyme (0.25 teaspoon)
• dried sage (0.25 teaspoon)
• salt (0 )
• pepper (0 )
• water (2 cups)
• white rice (1 cup)

Instructions

1. Gather all ingredients.
2. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, about 5 to 7 minutes. Drain and discard grease.
3. Add green bell pepper and onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
4. Add diced tomatoes, tomato sauce, chicken broth, dried thyme, and dried sage; season with salt and pepper. Cover and simmer until peppers are tender, about 30 to 45 minutes.
5. Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20 to 25 minutes.
6. Stir cooked rice into the soup; heat through and serve.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 337
• fat: 12 g
• sats: 5 g
• carbs: 36 g
• fibre: 3 g
• protein: 19 g
• salt: 1.04 g