Stuffed Pepper Soup | Adams Extract | Gonzales, TX

Stuffed Pepper Soup

A classic comfort soup. And so easy to make.


Serves 6.


Calories: 406kcal | Carbohydrates: 32g | Protein: 19g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 360mg | Potassium: 781mg | Fiber: 3g | Sugar: 4g | Vitamin A: 406IU | Vitamin C: 58mg | Calcium: 59mg | Iron: 3mg


Prep Time/Cook Time:

60 Minutes

  • Olive Oil 3 Tbsp
  • Onion 1 Small
  • Bell Peppers Red and Green 1 Each
  • Tomato 1 Large
  • Lean Ground Beef 1 1/4 lb
  • Beef Stock 3 Cups
  • Tomato Paste 3 Tbsp
  • Adams Oregano 1 tsp
  • Adams Basil 2 tsp
  • Adams Garlic Powder 1 1/2 tsp
  • Adams Black Pepper 1/2 tsp
  • Salt To Taste
  • Rice 3/4 Cup
Dice all the vegetables first and set the aside. Preheat a Dutch oven or large pan over medium heat and add olive oil. Add diced onions and bell peppers and cook until they start to soften. Mix in diced tomato cook a few more minutes. Move vegetables over to the sides and add lean ground beef to the center of the pan. Break it apart, cover the pot, and cook for a few minutes. Then break up the meat some more and start mixing it with veggies. Close the lid and keep cooking until the beef browned thoroughly . Make sure to break it up as small as you can. Mix in tomato paste and then the beef stock. Season with Adams Oregano, Adams Basil, Adams Garlic powder, salt, and Adams Black Pepper, mix well and turn the heat to low. Close the lid but leave a small crack for the heat to escape. Cook for about 15 minutes. Mix in uncooked rice, close the lid back up and cook until rice is done. Serve right away.