STUFFED PEPPER SOUP
The stuffed
pepper soup recipe is perfect for comforting meals for weekday dinners.
Everyone devours this favorite version of the family, full of peppers, rice,
ground beef and a tasty tomato base.
INGREDIENTS
- 2 cups cooked white rice
- 3/4 cup chopped onion
- 1 15 ounce can tomato sauce
- 1 1/2 teaspoons garlic minced
- 1 14.5 ounce can beef broth
- 2 teaspoons Italian seasoning
- 2 tablespoons chopped parsley
- 1 red bell pepper cut into 1/2 inch pieces
- salt and pepper to taste
- 1 pound ground beef I use 90% lean
- 1 tablespoon olive oil
- 1 green bell pepper cut into 1/2 inch pieces
- 1 14.5 ounce can petite diced tomatoes
INSTRUCTIONS
First, Heat
the olive oil in a large saucepan over medium-high heat. Add the ground beef
and cook until golden, in small pieces with a spatula (about 5-6 minutes).
Then, Add
the onion to the pan and cook for 4-5 minutes or until softened.
Add the garlic
and cook for 30 seconds.
Season the
mixture of beef and onion with salt and pepper.
Add the peppers
to the pan and cook for 2-3 minutes.
Add
tomatoes, tomato sauce, beef broth and Italian seasoning to the pan; simmer.
Bake 15-20
minutes or until peppers are tender.
Stir in the
rice and season the soup with salt and pepper to taste. Sprinkle with parsley
and serve. Happy Cooking Time.
