Stuffed Pepper Soup

tomato soup with rice and vegetables in a bowlWe are now at the end of February and a lot of people are more than ready for spring to arrive. Some people get the “winter blues” this time of the year. Instead you should try to embrace the season. Bundle up, get outside in the sun and get some exercise; this can really brighten up your mood. Even something as simple as a 20 minute walk in your neighborhood.

Winter is also a time to adjust your eating patterns. Cold salads and frozen smoothies aren’t as beneficial in the winter as they are in the summer. Aim for more warming foods such as hearty soups, roasted vegetable salads, and hot teas which will warm you from the inside out. Eating seasonally keeps your body in sync with the time of year. This will help you thrive through these cold days of winter.

One of my favorite one pot wonders this time of the year is Stuffed Pepper Soup. It is a satisfying meal in a bowl. If you have a busy week this is the perfect meal to prep on a Sunday. When you return home late during the week all you’ll need to do is warm it on the stove. It is very filling, healthy, and delicious; even kids love it!  I make it with grass-fed beef which is nutritionally superior to grain-fed beef as well as lower in saturated fat and higher in the “good fats” such as omega-3s. It is also a great source of protein and iron. Then I add vegetables such as peppers, tomatoes, onions, garlic, parsley, and other herbs, which help keep your immune system strong this time of the year. Lastly, I add in some rice which rounds out the soup perfectly. It is naturally gluten free and dairy free.

I know that a lot of people get stuck making the same recipes and get a bit bored so I hope this recipe will inspire you to try something new! This is an easy, healthy and satisfying meal to feed yourself and your family. I often make a double batch for leftovers and it also freezes well.  I hope you will try it as you embrace these remaining weeks of winter!

 Stuffed Pepper Soup

  • 1 Tbsp. olive oil
  • 1 lb. grass-fed ground beef
  • 1 yellow onion, chopped
  • 2 cloves of garlic, minced
  • 1/2 red pepper, medium diced
  • 1 green pepper, medium diced
  • 28 ounce can of diced tomatoes
  • 15 ounce can of plain tomato sauce
  • 15 ounces of beef broth
  • ½ tsp. dried basil
  • ¼ tsp. dried oregano
  • ¼ tsp. dried thyme
  • ¼ tsp. salt
  • Fresh ground pepper to taste
  • 1 cup of uncooked rice

Warm the oil in a large stock pot. Add the beef and cook over medium heat, stirring and breaking it up until browned. Once browned add the onions and cook together for 5 minutes. Then add the peppers and garlic and cook for an additional few minutes. Once the veggies have softened add the diced tomatoes, tomato sauce, beef broth, basil, oregano, thyme, salt, and pepper. Bring to a boil and then lower the temperature and simmer for 30 minutes. While this cooks, prepare the rice. Once the rice is cooked, stir half of it into the soup pot. I save the other half of the rice separately and add it to the individual bowls. As the soup sits the rice absorbs the liquid so I prefer to add the rice when reheating rather than all at once. Enjoy!

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