Stuffed Pepper Soup

Stuffed Pepper Soup
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Serves: 4
Ingredients
  • 1 cup long-grain rice
  • 1 lb beef
  • 1.5 cups sweet peppers, chopped
  • 1 small onion, chopped
  • 3 cloves garlic, chopped coarsley
  • 1 small cayenne or other hot pepper
  • ⅛ cup packed brown sugar
  • 6 cups vegetable broth
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 tsp thyme
  • 1 tsp oregano
  • 2 teaspoons salt
  • 1 teaspoon pepper
Instructions
  1. Cook rice according to package
  2. Brown beef in a dutch oven over the stove
  3. Add sweet peppers, hot pepper, onion, and garlic, cook for ~5 mins
  4. Stir in broth, tomatoes, brown sugar, thyme, oregano, salt, and pepper, cook for ~20 mins or until rice is ready
  5. Add rice and stir, simmer for another 10-15 mins and serve
Notes
I like to make this soup in the winter, using frozen peppers and tomatoes from the summer. Just make sure to de-skin your tomatoes before use (either when you freeze them or by thawing and peeling the skin off before use).

 

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