Red Meat Allergy Friendly Classic Stuffed Pepper Soup

Total time55 min

Prep time15 min

Cook time40 min

Red Meat Allergy Friendly Classic Stuffed Pepper Soup

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

1 lb ground beef (80/20)
Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Mary's Organic 93% Lean Ground Chicken, 16 oz Nature's Promise All Natural Ground Chicken Force of Nature™ Ancestral Blend Ground Chicken Wegmans Organic Ground Chicken
See all
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
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
Chef's tip
The flavor will be a little lighter - use the same amount.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!