Deconstructed Stuffed Bell Pepper – Soup!
That’s what my son Scott calls this soup. Take apart a stuffed bell pepper, throw it in a pot and you have a belly warming soup for the cold nights to come this winter.
When I saw this recipe that my son sent me, it instantly brought back memories of stuffed peppers my mother use to make. Also memories of meatloaf and mashed potatoes, pot roast, fried pork chops; all that comfort food that I grew up eating. My mother did not work outside the home and there was always a hot meal on the table when my dad came in from work. Occasionally she would try new recipes and i think this is one she would have enjoyed making.
My sister and I made this one snowy night recently at her home in Missouri. We have lived in Texas for the last 20 years and haven’t seen much snow since we have been here. Last year, at about this time, we got snowed in at my sister’s house and had to spend the night. This year while visiting, we had temperatures in the teens and a beautiful snow covered lawn and fields to look at while enjoying our steaming bowls of Stuffed Bell Pepper Soup all awhile knowing that we would be back in Texas soon to warmer weather.
When you have temperatures as cold as they have had this past week, it just makes you want to get out your soup pot and cook up something warm and comforting.
I used my Braggadocio Brown Balsami Rice for this soup. After all, we were in Braggadocio and that is where this organic rice is grown.
Here are links to a couple of my other favorite soups I have posted the last year or so. Winter White Vegetable, Soup with Arugula Croutons, Souffled French Onion Soup, and Chicken and White Bean Chili. If you try this soup and you like it or have anything to add, please leave a comment at the bottom of the page.
Stuffed Bell Pepper Soup
- 2 lb. ground beef
- 1 large onion chopped
- 3 cloves garlic minced
- 3 c. green bell pepper chopped in 1/2" dice
- 1-28 oz. can tomato sauce
- 1-28 oz. can chopped tomatoes
- 4 tsp. beef granules
- 3 Tbsp. tomato paste
- 1/3 - 1/2 c. brown sugar
- 3 tsp. A-1 Steak-Sauce
- 2 Tbsp. apple cider vinegar
- 2 quarts water or beef broth and omit the beef granules
- 2 c. cooked brown or white rice
- 1 tsp. Italian seasoning
- 2 tsp. salt
- 1 tsp. black pepper
- Brown the ground beef, onions and garlic in deep soup pot until the meat is done. Drain off all the fat. Saute the chopped green pepper in about 1-2 tablespoons of oil until slightly done. (I think this releases more flavor from the bell peppers than just adding them to the pot of soup.)
- Add in the tomato paste, tomatoes, tomato sauce, water and all seasonings and other ingredients. Stir in the rice and reduce heat and simmer for about 45 minutes.