Mexican Stuffed Pepper Soup

Traditional stuffed pepper soup has Italian seasonings.  I prefer mine with a kick, so I use taco seasonings instead.

 

 

Ingredients

1 tablespoon olive oil
1 pound ground beef
1 large yellow onion, diced
3 cloves garlic, minced
Salt & pepper to taste
1-2 teaspoons taco seasoning to taste
2 bell peppers (pick your favorite colored bell pepper)
1 28-ounce can of diced tomatoes or petite diced tomatoes
1 15-ounce can of tomato sauce
2 quarts beef broth (ideally homemade bone broth)
1 teaspoon beef Better than Bouillon (or your favorite bouillon)
1/2 cup black, wild, brown, or white rice, rinsed

Instructions

1. Heat olive oil in a large pot over medium heat. Saute onions and garlic until translucent.  Add ground beef and brown until cooked through.  Break up into small bits with a wooden spoon as you cook.
2. Season with salt, pepper, and taco seasonings to taste.
3. Add bell peppers and cook for 2-3 minutes.
4. Add beef broth, tomatoes, and tomato sauce.  Bring to a boil.  Reduce heat and simmer.
5. Add rice and simmer for approximately 20 minutes until rice is cooked.

Makes approximately 6-7 servings.  

Great meal prep tip: Fill approximately 7 pint size Mason jars with hot soup. With a damp paper towel, wipe off the rim of the glass jar. Tighten lid on jars. Let cool at room temperature for 1-2 hours. You will hear the jars pop as they seal. Once cooled to room temperature, store in refrigerator. If the jar remains sealed, you can safely store the soup in the refrigerator for several weeks. If you don't seal the jars, you should eat the soup within 3-4 days.