Did you grow up eating stuffed bell peppers? I did and they were one of my favorite meals ever! I liked how the flavor from the pepper permeated the filling and how hot and bubbly it was. And, it smelled so good while cooking!
Sadly, my family didn’t see them quite the same way I did. The soft pepper just didn’t win them over.
Determined to still enjoy my favorite dish, I created this Stuffed Pepper Soup. It has all the same delicious flavors, but no mushy pepper. It’s a win win!
Here is what I did:
Stuffed Pepper Soup
Ingredients
3 Green Peppers, chopped
1 Onion, chopped
¼ cup Tomato Paste
2 lbs Ground Beef
1 cup Rice
6 cups Beef Broth
15 ounces Tomato Sauce
28 ounces Diced Tomatoes
2 teaspoons Oregano
¼ cup Coconut Sugar
2 teaspoons Salt
1 teaspoon Pepper
Instructions
- Saute’ ground beef with 2 of the peppers, the tomato paste and the onion.
- Blend 1 pepper with 1 cup of the beef broth until smooth
- Once the beef is browned, add in the broth, pepper broth, tomatoes, tomato sauce, diced tomatoes, and coconut sugar. Simmer for 5 minutes.
- Add in the rice and simmer covered for 20 minutes.
- If the broth is too thick after adding the rice, add in an additional cup of broth.
With the pepper blended into the broth, it is tasted throughout the soup. There are small pieces of pepper, a bit of rice, and plenty of seasoned ground beef and tomato.
Let me know when you make it! Would enjoy knowing what you think!
Blessings,
