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Stuffed Pepper Soup

This stuffed pepper soup is a healthy feast stacked with ground meat, onions, rice and chime peppers in a tomato based stock. It tastes simply like exemplary stuffed peppers, yet without all the work!

I love stuffed peppers, however it seems like they take everlastingly to heat, and I generally end up with peppers that are either too crunchy or excessively soft. Stuffed pepper soup has in no way different flavors except for is so natural to assemble on a bustling weeknight.

It’s not some time before fall will arrive. I can’t trust it’s nearly an ideal opportunity for the children to return to class, which is the thing that made me consider this stuffed pepper soup. It’s tasty any season, yet it’s best on a nippy night!

Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

 

Ingredients:

  • ° 1 pound of lean ground beef
  • ° 2 tablespoons olive oil, divided
  • ° Salt and freshly ground black pepper
  • ° 1 small yellow onion, chopped (1 cup)
  • ° 1 cup chopped red pepper (just over 1/2 half)
  • ° 1 cup chopped green pepper
  • ° 2 garlic cloves, minced
  • ° 2 x 14.5 oz cans of small diced tomatoes
  • ° 1 can (15 oz) tomato sauce
  • ° 1 can (14.5 oz) low sodium beef broth
  • ° 2 1/2 tablespoons chopped fresh parsley
  • ° 1/2 teaspoon of dried basil
  • ° 1/2 teaspoon dried oregano
  • ° 1 cup of white rice
  • ° Cheddar or mozzarella cheese

 

Preparation:

  1. In a large pot, 1 tbsp of olive oil over medium heat, when hot, add the meat to the pot and season with S&P. Cook, stirring occasionally when the meat is torn, until golden brown. Drain the meat and pour into a paper towel-lined plate, set aside.
  2. Heat 1 tablespoon of the remaining olive oil in a saucepan, then add the onions, red pepper, green pepper and sauté 3 minutes, then add garlic and sauté for 30 more seconds.
  3. Pour in the diced tomatoes, tomato sauce, beef broth and add the parsley, basil, oregano and cooked meat, then season with S&P to taste. Adduce to a boil, then minimize the heat to small, cover and simmer, stirring occasionally, 30 minutes.
  4. While the soup is simmering, prepare the rice according to package directions, then, when the soup is boiling, add the desired amount of cooked rice to the soup.
  5. Serve hot with optional cheese and garnish with fresh parsley.

 

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