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!
Start with the beef…
- Heat some EVOO in a dutch oven over medium-high heat.
- Add 1 pound of ground beef.
- Break the beef up with a wooden spoon.
- Cook until browned, stirring occasionally.
- Season with s&p.
- While the beef browns, cut 2 green peppers into chunks, chop and onion, and mince 3 cloves of garlic.
- Add the veggies to the browned beef.
- Stir to combine.
- Pour in 1 large can of diced tomatoes.
- Stir again.
- 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!)
- Pour in 4 cups of beef broth.
- Bring to a simmer, then reduce the heat and cover.
- Let cook for 30 minutes.
- While the soup cooks, make some brown rice. (I used my rice cooker.)
- After 30 minutes, remove the lid from the pot.
- Add 3 cups of the rice.
- Stir to distribute the rice throughout the soup.
Serve while it’s hot! Enjoy!
Stuffed Pepper Soup (serves 8)
- 2 tablespoons extra virgin olive oil
- 1 pound ground beef
- 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
- 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.