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Tasty Tips: Stuffed Pepper Soup

Stuffed Pepper Soup RecipeAs my kids get older and our lives are busier, sitting down for dinner is so important to me. It’s a chance to regroup, share our day, and enjoy each others’ company. I’m always looking for good recipes that are simple to make to afford me that time with my family before I head out to my Norwex parties, and this is a good one!

The warmer weather may still be around, but it’s never too early for a yummy soup recipe! This Stuffed Pepper Soup is super simple, made with real ingredients, and quick enough for a week night. This gem is courtesy of www.cookingclassy.com, has a prep time of 10 minutes, and a cook time of 40 minutes. You have to try it!

Ingredients

1 lb lean ground beef
2 Tbsp olive oil, divided
Salt and freshly ground black pepper
1 small yellow onion chopped (1 cup)
3/4 cup chopped red bell pepper (a little over 1/2 of a medium)
3/4 cup chopped green bell pepper
2 cloves garlic, minced
2 (14.5 oz) cans petite diced tomatoes
1 (15 oz) can tomato sauce
1 (14.5) can beef broth
2 1/2 Tbsp chopped fresh parsley, plus more for garnish
1/2 tsp dried basil
1/4 tsp dried oregano
1 cup uncooked long grain white or brown rice (I’ve tried and like both)
Cheddar or mozzarella cheese, for serving (optional)

Directions

In a large pot heat 1 Tbsp olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.

Heat remaining 1 Tbsp olive oil in pot then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.

While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup*. Serve warm topped with optional cheese and garnish with fresh parsley.

*For a thinner soup don’t add all of the rice and for a thicker heartier soup add it all. Also, if you plan on having it for leftovers the next day then don’t add the rice to the pot of soup, just add it to each individual bowl, then reserve the rice in a separate container in refrigerator to add to the soup the next day (otherwise it would turn into mush).

Enjoy!

About the Author:

Kris Carlson is an Independent Sales Consultant and Senior Executive Vice President. After hearing about Norwex from a friend in Minnesota and finding out about the Norwex mission and product line, she saw the opportunity to provide for her family, reduce the chemicals in her own home while saving money and time, and share with others how they could do the same. After much success in her home state of Minnesota, Kris relocated her family to North Carolina in 2013 to bring the Norwex message to a new area. Her team has grown to over 15,000 in six years and continues to grow. Kris is the 2015 and 2016 recipient of the Norwex award for #1 Group Leader and #1 Recruiter in the United States. If you are looking to buy, host an event or become a Norwex consultant, I can help! I am currently located in North Carolina, but my service area is throughout the entire us, including Alabama, Alaska, Arizona, Arkansas, California, Colorado, Connecticut, Delaware, District of Columbia, Florida, Georgia, Hawaii, Idaho, Illinois, Indiana, Iowa, Kansas, Kentucky, Louisiana, Maine, Maryland, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, Nevada, New Hampshire, New Jersey, New Mexico, New York, North Carolina, North Dakota, Ohio, Oklahoma, Oregon, Pennsylvania, Rhode Island, South Carolina, South Dakota, Tennessee, Texas, Utah, Vermont, Virginia, Washington, West Virginia, Wisconsin, And Wyoming. Feel free to contact me for more information.

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