Friday, January 28, 2011

Stuffed Pepper Soup

Do you love stuffed peppers, but you’re craving a warm and comforting bowl of soup? This Stuffed Pepper Soup is brimming with the traditional flavors of the familiar classic, but in a hearty soup form. It’s so simple and delicious; it will quickly become one of your go-to weeknight meals.

  • 1lb ground sirloin
  • 3 green bell peppers, chopped ( I like to leave my peppers a little chunky) 
  • 1 c finely diced onion
  • 1 clove fresh garlic, minced
  • 1 (29 oz) can diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 2 tbsp tomato paste
  • 32 oz chicken stock
  • ¼ tsp dried thyme
  • ¼ tsp dried basil
  • ¼ tsp crushed red pepper flakes
  • salt and pepper to taste
  • 2/3 c white rice; uncooked
  • shredded cheese for topping (optional)
  • In a Dutch oven over medium heat, brown ground sirloin until fully cooked.
  • Drain fat and add in green peppers and onion. Cook until onions are soft and translucent.  Stir in the garlic and cook for 2 minutes.
  • Add tomatoes, tomato sauce, tomato paste, chicken stock, thyme, basil, and crushed red pepper flakes. Season to taste with salt and pepper.
  • Stir in uncooked rice.
  • Cover and simmer over low heat for 30 to 45 minutes, until peppers are tender and rice is cooked through.
*By cooking the rice in the soup, the rice will absorb some of the liquid. If you feel your soup is a bit too thick, simply add in more chicken stock until you reach the desired consistency.

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