Monday, January 20, 2014

Stuffed Pepper Soup

So we started January with a deep freeze, then last week we had a January thaw, and this week we're expected to dip down to frigid temperatures again. Guess it must be time for soup! We really enjoy stuffed peppers, but they do require some planning ahead, so when I found this soup recipe comprised of all the yummy parts of stuffed peppers, but deconstructed and quick to come together, I had to give it a try. This soup is delicious, hearty and flavorful. In about 45 minutes I had a tasty soup with beef, rice and lots of veggies that I served with crusty bread for a perfect meal on a cold night. Leftovers are perfect, to the point that Dave and I may have clamored to beat each other to claim them.

I had a version of stuffed pepper soup at a restaurant a few years back. It was ok,but I thought it could be better. So when I saw this recipe from Brandie at The Country Cook, I figured it was worth trying to see if it would be better than my first taste. This soup is well seasoned, thick and includes all the things you'd expect of a classic stuffed pepper. I did add Italian seasoning to the mix and topped our bowls with shaved Parmesan cheese, although mozzarella would be tasty too. This soup is definitely in our rotation for quick meals on cold nights.

Stuffed Pepper Soup


1 onion
1 large green pepper
1 pound ground beef
29 ounces petite diced tomatoes
8 ounces tomato sauce
14 ounces chicken or beef broth
2 cups cooked rice
1 Tablespoon sugar
1 teaspoon Italian seasoning
1 teaspoon garlic powder
salt and pepper, to taste
shredded Parmesan or mozzarella cheese, for serving

Dice onion and pepper.  Add to a large, heavy pot with ground beef. Cook over medium-high heat, crumbling the meat as it cooks.

When meat is browned and veggies are soft, drain off excess grease.  Add diced tomatoes, sauce and broth and stir to combine.

Stir in rice, then add sugar, Italian seasoning, garlic, salt and pepper. Stir to combine and reduce heat to medium-low.

Cover and cook for about 30 minutes.

Distribute among bowls, top with shredded cheese and serve with crusty bread.

Makes 4-6 servings.

Happy Baking,
The Cookie Princess

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