Stuffed Pepper Soup
Active: 25 Min. Total: 50 Min
1 Tbsp. extra-virgin olive oil
3 large bell peppers, chopped
1 poblano pepper, chopped
1 medium onion, chopped, plus more for serving,
1 lbs. lean ground beef
2 cloves garlic, minced
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. ground pepper
1/4 tsp salt
4 cups low-sodium chicken broth
1 cup quick-cooking brown rice
1/4 cup chipped fresh cilantro, plus more for serving
shredded cheddar cheese and crushed tortilla chips for serving
Heat oil in a large pot over medium-high heat. Add bell peppers, poblano and onion and cook, stirring often, until starting to soften, about 10 minutes. Push the vegetables to the edges. Add beef, garlic, cumin, coriander, ground pepper, and salt to the middle and cook, crumbling the beef with a wooden spoon, until it's no longer pink, 3 to 5 minutes.
Stir in broth and rice and bring to a boil. Reduce heat to maintain a low simmer, cover and cook until rice is tender, 15 to 20 minutes. Remove from heat and stir in cilantro.
Serve with the soup topped with cheese, corn chips, and more onion and cilantro if desired.