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Stuffed Pepper Soup

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Greetings, culinary aficionados! As winter approaches, there’s nothing more comforting than a hot, soothing bowl of soup to snuggle up with. While some might prefer a prolon soup cleanse for its detoxifying properties, today we’re exploring a dish that’s firmly in the realm of comfort food—Stuffed Pepper Soup!

This dish embodies the very soul of comfort food.

It transports me back to simpler times when the most challenging decision was choosing the next game to play.

This soup offers a medley of flavors and textures, reminiscent of a traditional stuffed pepper, but without the hassle of stuffing.

Flavor Profile: More Than Just a Pepper Haven

This isn’t merely a pepper haven where bell peppers take center stage.

No, indeed! This is a robust, balanced meal in a bowl.

The savory richness of lean ground beef, coupled with the sweetness of bell peppers and onions, forms a base that’s further enhanced by the umami of diced tomatoes and tomato sauce.

Speaking of tomatoes, if you’ve ever pondered what pepper jam is, envision the tangy sweetness of peppers and the rich, acidic flavor of tomatoes melded into a delightful spread.

It’s akin to a cross between a jam and a chutney, and this soup boasts a similar variety of flavors.

Ingredients

  • 1 pound of lean ground beef
  • 2 tablespoons of olive oil
  • Salt and pepper
  • 1 chopped yellow onion
  • 1 chopped red bell pepper
  • 1 chopped green bell pepper
  • 2 minced cloves of garlic
  • 2 cans of diced tomatoes (14.5 oz each)
  • 1 can of tomato sauce (15 oz)
  • 1 can of low-sodium beef broth (14.5 oz)
  • A handful of chopped fresh parsley
  • A dash of dried basil and oregano
  • 1 cup of white or brown rice
  • Cheese like cheddar or mozzarella, if desired

Instructions

  1. Cook the Beef: Heat a tablespoon of olive oil in a large pot. Add the beef and season with salt and pepper. Stir until the beef browns. Remove it from the pot and set it aside.
  2. Time for Veggies: Add another tablespoon of oil to the pot. Add the onion and peppers and sauté. Add the garlic last and cook a bit longer.
  3. Mix It All Together: Add the tomatoes, sauce, and beef broth. Return the cooked beef to the pot and add the herbs. Increase the heat until it begins to boil, then reduce to low. Let it simmer for about 30 minutes.
  4. What About Rice?: While the soup simmers, cook the rice as per the package instructions. Once everything is ready, stir the rice into the soup. Alternatively, you can add rice to each bowl individually.
  5. Serve It Up: Ladle the soup into bowls. If desired, top with some cheese and a sprinkle more parsley.

Notes

  • If you prefer your soup more “brothy,” don’t add too much rice.
  • If you plan to have leftovers, store the rice separately to prevent it from becoming mushy.

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