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I remember growing up having stuffed peppers for dinner. I was never a fan of this entrée. I’m not sure if it tasted like too much green pepper or something else. Now that I’m older I’ve come to like a lot of the ingredients that make up stuffed peppers and thought about making it into a soup. This soup recipe reminds me of my childhood, made with a different spin to it.
Stuffed Pepper Soup
Ingredients
- 1 ½ pound Ground Beef
- 1 Onion, chopped
- 1-2 Celery stalks, chopped
- 1 Red Pepper, chopped
- 2 Green Peppers, chopped
- 1½ cups cooked Brown Rice
- 3-4 Garlic cloves, finely chopped
- 2 tsp Oregano
- 1 Tbsp Thyme
- 1 tsp Rosemary
- 1 tsp Italian Seasoning
- 2 – 14.5 oz cans Fire Roasted Tomatoes
- 1 14.5 can Tomato Sauce
- 2 cups Beef Broth (or vegetable broth), add more broth if needed
- Salt and Pepper to taste
- 1 cup Mozzarella cheese, shredded (garnish)
- ¼ cup Parsley, chopped (garnish)
Directions
- In a large soup pot or Dutch Oven, on medium to high heat drizzle olive oil. Add the ground beef and cook until just done. Drain off the fat and spoon into a bowl.
- In the same pot, drizzle a little more olive oil and add in the onions and celery and cook until just tender. Add in the red and green peppers and cook for about 5 minutes. Add in the garlic and cook until aromatic. Add in the herb seasonings, tomato sauce and fire roasted tomatoes. Mix together and cook for about 15 minutes. Then add in the ground beef, stir, add in the beef broth and rice. Taste and see if any more broth and/or seasonings need to be added. Cook for another 20 minutes.
- Serve in bowls and garnish with mozzarella cheese and parsley.
- Serve with good bread.
Enjoy ☺
