Stuffed Pepper Soup Recipe
FRIDAY, MAY 31, 2013
My cousin posted a link to "The Country Cook's" Stuffed Pepper Soup recipe, and I was immediately intrigued. Below is simply a video to demonstrate what is written on the website, and below that, I have added my tweaks in italic alongside the recipe.
- 1 lb. ground beef (or turkey) (Ground turkey in the video, although now I omit the meat completely and used a little extra rice)
- 1 small onion, diced
- 1 large bell pepper, diced
- 1 (28 oz.) can diced tomatoes (I dice 3½ cups fresh tomato)
- 1 (10 oz.) can tomato soup (or tomato sauce) (Tomato soup in the video, now I use homemade tomato sauce)
- 1 (14 oz.) can chicken broth (or beef broth) (chicken both in the video, now I use vegetable broth)
- 2 cups cooked rice (I use brown rice)
- 1 Tbsp. sugar (I use turbinado)
- 1 tsp. garlic powder
- Salt & Pepper, to taste
- Optional Shredded Cheddar Cheese, for topping
- Get a large pot, and brown your ground beef or turkey, as well as the along, with chopped bell pepper and diced onion, over MEDIUM-HIGH heat.
- After it is cooked, drain excess grease from the mixture, then return it all to the pot.
- Add in diced tomatoes, chicken broth (or beef broth), and tomato soup (or tomato sauce). Stir thoroughly.
- Now add in the COOKED rice, and stir it all again.
- Lastly, add your remaining seasonings: the sugar, the garlic powder, and your preference amount of salt & pepper.
- Cover and let soup simmer on LOW-MEDIUM heat for about 30 minutes, to allow all of the flavors to blend.
- Distribute into bowls, then top with the cheddar cheese, if you like!
Serve and Enjoy!