Stuffed Pepper Soup
Servings 5 Servings
Ingredients
- 16 oz ground beef
- 2 tablespoons butter
- ½ sweet onion diced
- ½ each red, orange, yellow, green bell peppers, diced
- 1 jalapeno diced
- 1 cup white hominy
- 15 oz crushed tomatoes
- 15 oz tomato sauce
- 1 cup brown rice uncooked
- 5-6 cups broth
- Cheddar cheese shredded for topping
- Sour cream for topping
- Green onion for topping
Instructions
- Melt the butter over medium-high heat until frothy. Add the ground beef and cook until browned and crumbled, it’s okay to leave some pink. Add the rice and stir to combine.
- Add the onion, bell peppers, and jalapeño. Cook with the meat until the peppers have softened and the onion is fragrant, about 6–7 minutes more. Stir in the hominy, crushed tomatoes, and tomato sauce.
- Pour in the broth and stir. Cover, reduce the heat to medium, and simmer for 20–30 minutes, or until the rice is tender.
- Serve topped with shredded cheddar, sour cream, and green onions. Enjoy!
Notes
You might want to drain or soak up some of the fat from the ground beef mixture after you soften the vegetables, but before you add in the sauce. This is personal preference.