A simple broth that tastes like stuffed peppers. In one dish, a whole meal and perfect with warm bread and a salad!.
It’s a tasty, tasty broth, and it’s a full meal that’s going to freeze you to the bone. During cold winter days, my mom used to make this broth to feed us. I was growing up as a sickly boy, and I used to get sick in winter because my body couldn’t readily respond to the abrupt shift in temperature. My mom told me when she was young that she was like that, and my grandmother used to give her a soup that would help her deal with the cold.

INGREDIENTS:

• A pound.Of ground sirloin.
• Two medium finely diced onions.
• One chopped green bell pepper.
• A large can.Of -29oz- Of diced tomatoes.
• 1 Cup.Of white rice.
• 1 medium can.Of -15oz- Of tomato sauce.
• 1 medium can.Of -14oz- Of chicken broth.
• A pinch Of dried thyme.
• A pinch Of dried sage.
• Sea salt and black pepper, use as much you like.

INSTRUCTIONS:

• Step 1 » Brown the ground meat in a large stockpot. Drain the fat and add the diced onion and chopped pepper.
Cook until the onion is transparent.
• Step 2 » Season with salt and pepper and add the diced tomatoes, tomato sauce, chicken broth, thyme, and sage. Cover and boil for 30 to 45 minutes, until the peppers are tender.
• Step 3 » Boil 2 cups of water in another saucepan, then add the rice. Cook it until it is tender, and add it to the soup. Heat the soup and serve.

Notes:

• You should use any bell pepper in your pantry that you have
• If chosen, instead of using white rice, you can use brown or quinoa. You should skip this ingredient for persons who are on a keto diet.

I recommend you make a recipe for this nutritious stuffed pepper soup and enjoy a satisfying and savory dinner without missing any flavor if you’re planning to make a soup that will warm you. And without having to cope with all the mess that comes with the classic pepper stuffed recipe that encourages you to wait for it to bake, it’s too easy to make.