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Stuffed Pepper Soup

Stuffed Pepper Soup

By: Rachel's Tea

Info

Info

Servings
-
Prep-Time
-
Coock-Time
-
Cal/serving
-
Ingredients
  • Ground beef 1 lb
  • Onion (diced) 1 small
  • Bell pepper (diced) 1 larg
  • Tomatoes (diced) 29 oz
  • Tomato sauce 10 oz
  • Chicken/beef broth 14 oz
  • Cauliflower fried rice 2 cups
  • Splenda or another 1 tbsp
  • Garlic powder 1 tsp
  • Salt & pepper, to taste
  • Shredded cheddar cheese for topping

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For A Delicious Dinner!

Method

  1. Dice up the onion and green pepper.
  2. In a large pot, brown and crumble ground beef along with diced green peppers and onion over medium-high heat.
  3. When cooked, drain excess grease from beef mixture. Put beef back into pot. Add in diced tomatoes, tomato soup and chicken broth (or beef broth.)
  4. Give it all a good stir. Then add in rice. Stir in seasonings; sugar, garlic powder, salt & pepper (to taste). Always say to add salt & pepper to taste because I know salt is a sensitive seasoning for many people.
  5. And the amount you use depends on if it is sea salt, kosher salt, table salt or salt substitute.
  6. So, when adding salt & pepper, just keep adding a little at a time and stir, then taste after each addition until it gets up to the seasoning level that is right for you and your family.
  7. Cover and let the soup simmer on low heat for about 10 minutes to let all the flavors blend.
  8. Now serve with shredded cheddar cheese!