Stuffed Pepper Soup

Ingredients

• 1 tablespoon extra-virgin olive oil
• 3 large bell peppers, chopped
• 1 poblano pepper, chopped
• 1 medium onion, chopped, plus more for serving
• 1 pound lean ground beef
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground pepper
• ¼ teaspoon salt
• 4 cups low-sodium chicken broth
• 1 cup quick-cooking brown rice
• ¼ cup chopped fresh cilantro, plus more for serving
• Shredded Cheddar cheese & crushed tortilla chips for serving

Directions

1. 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.
2. Stir in broth and rice and bring to a boil. Reduce heat to maintain a low simmer, cover and cook until the rice is tender, 15 to 20 minutes. Remove from heat and stir in cilantro.
3. Serve the soup topped with cheese, corn chips and more onion and cilantro, if desired.