Xanthan Gum Free Classic Stuffed Pepper Soup
Total time55 min
Prep time15 min
Cook time40 min
4.9(14)
About FigFig 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)
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!