Friday, September 22, 2017

Soups On~Stuffed Pepper Soup

Well, good Friday morning my friends. Today I thought I'd pop in with a new to us, yummy fall soup recipe.  If you love traditional stuffed peppers like we do, this will quickly become a favorite for the next few months. And, it's even better the second day.

Stuffed Pepper Soup (original recipe found on Cooking Classy.


1 lb lean ground beef (we prefer grass fed)
2 TBS olive oil, divided
Salt and freshly ground black pepper (we use white)
1 small yellow onion chopped (1 cup)
3/4 C chopped red bell pepper (a little over 1/2 of a medium)
3/4 C chopped green bell pepper
2 cloves, garlic, minced
2 (14.5 oz) cans petite diced tomatoes
1 (15 oz) can tomato sauce
1 (14.5 oz) can beef broth (use use Pacific brand that comes in a box)
2 1/2 TBS chopped fresh parsley, plus more for garnish (optional)
1/2 tsp dried basil
1/4 tsp dried oregano
1 C uncooked long grain white or brown rice (whichever you prefer)
Cheddar or mozzarella cheese, for serving (optional, we chose not to add)


In a large pot heat 1 TBS olive oil over medium heat (we love our Staub dutch oven for this). Once hot add beef to pot and season with salt and pepper.  Cook, stirring occasionally while breaking up beef, until browned.  Drain beef and pour onto a plate lined with paper towels, set aside.

Heat remaining 1 TBS olive oil in pot then add onions,  red bell pepper, green bell pepper and saute 3 minutes, then add garlic and sauté 30 seconds longer. Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef,  then season with salt and pepper to taste.  Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.

While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice*.  Serve warm topped with optional cheese and garnish with fresh parsley.

*For a thinner soup don't add all of the rice and for a thicker heartier soup add it all.  The original recipe said to not add all if you planned to use for leftovers, as the rice would be mushy the next day if added to the soup (just add a bit of rice to each bowl and then add soup).  We did not find this to be the case at all.  It was perfect.



Andrea Nine said...

Well this is a win win!! We love stuffed peppers and all kinds of soups! Warms the soul! Have a great weekend!

Lisa @ Texas Decor said...

Girl, you are winning with these yummy fall recipes! I used to make stuffed peppers all the time. This sounds amazing and I for sure would add the mozzarella. ;)

Gina said...

I can't wait for it to get cooler here - my sammie night may morph into soup night! I think I have made a version of this before, too. It IS wonderful!

Lisa said...

Oh boy! I am going to love visiting your blog! Lots of delicious foods! This soup looks amazing & I love stuffed peppers! I may have to try this recipe soon :)