Unstuffed Pepper Soup
The Unstuffed Pepper Soup is a deconstructed version of stuffed peppers, making it easier and quicker to prepare while still capturing the delicious flavors of the classic dish.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 4 piece Bell peppers
- 1 small Onion
- 2 clove Garlic cloves
- 1 can Crushed tomatoes
- 4 cup Vegetable broth
- 1 cup Cooked rice
- 1 can Black beans
- 1 cup Corn kernels
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Fresh cilantro
- 4 piece Lime wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic cloves. Cook until onion becomes translucent.
- Add chopped bell peppers and cook for a few minutes until slightly softened.
- Stir in crushed tomatoes, vegetable broth, cooked rice, black beans, corn kernels, chili powder, cumin, salt, and black pepper.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes to allow flavors to meld together.
- Remove from heat and let the soup rest for 5 minutes.
- Serve hot, garnished with fresh cilantro and lime wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 4g7%
- Total Carbohydrate 35g12%
- Sugars 10g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.