Stuffed Pepper Soup

Stuffed Pepper Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

Fresh Parsley for garnish

Red Pepper Flakes, 1/4 teaspoon (optional)

Dried Basil, 1/2 teaspoon

Dried Oregano, 1/2 teaspoon

Garlic Powder, 1 teaspoon

Freshly Ground Black Pepper, 1 teaspoon

Sea Salt, 1 teaspoon

Cooked White Rice, 1/2 cup

Diced Yellow Onion, 1/2 cup

Chopped Green Bell Peppers, 2 cups

Undrained Petite Diced Tomatoes, 1 can (14.5 ounces)

Tomato Sauce, 1 can (15 ounces)

Beef Broth, 2 cups

Ground Beef, 1 pound

Instructions:

Start with browning the ground beef in a large pot over medium heat. Break it apart with your spoon and revel in the sizzle – this is where our soup begins to take shape, building layers of flavor right from the get-go.

As the meat browns, toss in the onions. Watch them soften and meld with the beef, creating a savory base that’s going to infuse our soup with a subtle sweetness.

Next, pour in the beef broth, tomato sauce, and diced tomatoes. The liquids will de-glaze the pot, so all the tasty bits stuck to the bottom after browning the meat will now enrich the soup.

Let’s talk peppers – add those chopped greens into the pot. They’re not just about color; they add a fresh, slightly tangy flavor that’s key to our stuffed pepper homage.

Seasoning is everything. Salt, pepper, garlic powder, oregano, basil, and red pepper flakes join the party now, turning our simple soup into a complex masterpiece.

Bring the concoction to a boil, then reduce the heat. Let it simmer. This is where patience pays off – as it gently bubbles away, the magic happens. The flavors marry and intensify.

Finally, stir in the cooked rice. It adds that comforting carb element, making our soup a hearty meal that’ll stick to your ribs in the most delightful way.

Serve it up hot. Garnish with a sprinkle of fresh parsley for that herby brightness and a restaurant-worthy presentation.

Cooking Tips:

Brown your beef well – it’s not just about cooking it through, it’s about caramelizing the proteins for that deep, rich taste.

If you find the soup too thick, splash in a bit more broth to reach your desired consistency.

Taste as you go – the power of seasoning is in your hands. Sometimes, all it needs is a pinch more salt.

Don’t skip the simmer! It’s essential for the flavors to develop fully.

This soup freezes wonderfully, so go ahead and make a big batch.

For a lighter version, try ground turkey instead.

https://jeviko.com/stuffed-pepper-soup/?expand_article=1