Nothing better to warm the insides on a cold and rainy day than to make a kettle of stuffed green pepper soup. The recipe is a fairly easy and requires minimal work; just fry, chop, measure, dump and simmer until perfection. My kind of EASY and QUICK.
Stuffed Green Pepper Soup
Serves 6-8 and freezes well.
The best part is I get to use some of my fresh garden green peppers or red peppers. Both work wonderfully!
• 1 pound extra lean ground beef
• 1 cup diced onions
• 2 cups green or red peppers
• 14.5 oz diced tomatoes with roasted garlic & basil
• 15 oz tomato sauce
• 3 cups beef broth
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon of black pepper
• 1 cup cooked white minute rice
1.) Cook extra lean ground beef in a medium kettle. Chop the meat into small pieces. You don’t have to drain the meat if you use the extra lean variety.
While the ground beef is cooking, I measure out the water and white minute rice into a microwave-safe bowl. Use the measurements on the box to make one cup of rice. Leave the rice in the microwave until the last step.
Chop the onions. Today I used some of my sweet Vidalia onions. One of my favorite onions. Using sweet onions will make the soup a tad sweeter as well. Spring and summer the batch is sweet. Fall and winter, it is a little spicer because I don’t use Vidalia onion.
Chop your peppers. Remember, it doesn’t matter if you use green pepper or red peppers; both do the job. I enjoy growing all garden varieties, it just depends which you have on hand and maybe you have both and can mix them together. That works too.
Add the chopped onion and peppers and stir. Give them a couple whirls around the pan to soften them up a little.
Measure out the spices and add to the mixture; stir well.
Open up the canned diced tomatoes and tomato sauce and add the contents to the kettle. No need for any draining. Just dump away.
Here are the brands I purchased.
Add 3 cups of fat free beef broth; mix well.
Last step; add cooked minute rice and stir all ingredients.
Let the mixture simmer for at least 30 minutes for all the flavors to meld.
Easy, Isn’t It?
THAT IS IT! Stuffed pepper soup with little work to warm your inside on a cold day. It is delicious the first day, but the second day is my favorite. Maybe, because I don’t have to do any work besides reheat and serve? It reheats fabulously!
Recipes Using Freshly Grown Produce