Stuffed Pepper Soup

The temperatures here dropped suddenly last week (and boy do I mean dropped!).  Any hopes of Spring finally making its entrance were quickly dashed away.  I also developed a cold midweek (probably thanks to the freezing temperatures).

The combination of the bitter cold and feeling under the weather made me crave a delicious soup to warm me from the inside out.  After scouring my soup board on Pinterest, I decided to go with this recipe, mainly because I already had most of the ingredients at home and because I love a good stuffed pepper (as evidenced here).

This soup had fantastic flavor.  It truly reminded me of a classic stuffed pepper.  It was easy to make, too, and didn’t require many ingredients.  I doubled the amount of green pepper and cut them into bigger chunks.  It is a stuffed pepper soup after all.  The pepper should be the star!  I also increased the amount of rice and used brown instead of white.  The soup warmed me up and also made me feel better, which is exactly what I was hoping for!

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Start with the beef…

  • Heat some EVOO in a dutch oven over medium-high heat.

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  • Add 1 pound of ground beef.

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  • Break the beef up with a wooden spoon.

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  • Cook until browned, stirring occasionally.
  • Season with s&p.

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  • While the beef browns, cut 2 green peppers into chunks, chop and onion, and mince 3 cloves of garlic.

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  • Add the veggies to the browned beef.

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  • Stir to combine.

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  • Pour in 1 large can of diced tomatoes.

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  • Stir again.

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  • Season with some more s&p to taste.
  • Let cook until the veggies are tender-crisp, about 10 minutes.  (Don’t let them get too soft!)

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  • Pour in 4 cups of beef broth.

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  • Bring to a simmer, then reduce the heat and cover.

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  • Let cook for 30 minutes.
  • While the soup cooks, make some brown rice.  (I used my rice cooker.)

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  • After 30 minutes, remove the lid from the pot.

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  • Add 3 cups of the rice.

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  • Stir to distribute the rice throughout the soup.

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Serve while it’s hot!  Enjoy!

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Stuffed Pepper Soup (serves 8)

INGREDIENTS:

  • 2 tablespoons extra virgin olive oil
  • 1 pound ground beef
  • salt
  • freshly ground black pepper
  • 2 green bell peppers, chopped
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 large can diced tomatoes
  • 4 cups beef broth
  • 3 cups cooked brown rice

 

DIRECTIONS:

  • Heat the olive oil in a dutch oven over medium-high heat.
  • Add the beef.
  • Break the meat up with a wooden spoon.
  • Cook until browned.
  • Season with some salt and pepper.
  • Add the green pepper, onion, garlic, and tomatoes.
  • Stir to combine.
  • Season again with salt and pepper to taste.
  • Cook until the vegetables are just tender, about 10 minutes, stirring occasionally.
  • Pour in the beef broth.
  • Bring to simmer, reduce the heat, and cover.
  • Let simmer for 30 minutes.
  • Remove the cover and stir in the rice.

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