Eosinophilic Esophagitis Friendly Classic Stuffed Pepper Soup
Total time55 min
Prep time15 min
Cook time40 min
4.9(14)
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Learn more →Ingredients
6 servings
- 1 lb ground beef (80/20)
- 1 medium yellow onion, diced
- 3 medium bell peppers (any mix of red, yellow, and green), diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 1 tbsp worcestershire sauce
- 1 tsp italian seasoning
- ½ tsp smoked paprika
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- ¾ cup long-grain white rice, uncooked
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 7–8 minutes. Tilt the pot and spoon off all but about 1 tablespoon of the rendered fat.
- 2
Add the onion and bell peppers to the pot and cook over medium heat, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes.
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