Stuffed Bell Pepper Soup
Blue Ribbon Recipe
Cooler weather means more soups on the menu and this recipe should be added to your rotation. It's basically a stuffed bell pepper in soup form. What really makes this soup a bit different is the tomatoes with the jalapenos. The red peppers mixed with the onions adds a slight sweetness to the soup. By the time the rice is added, this soup is thick and hearty almost like a stew/soup. A big bowl of this on a cold night would be the perfect meal.
Ingredients
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1 lblean ground beef
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1 cgreen bell pepper, diced
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1 cred bell pepper, diced
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1 1/2 conion, diced
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3 clovegarlic, minced
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2 can(s)petite diced tomatoes with jalapeño, 14.5 oz each
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1 can(s)tomato sauce, 15 oz
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2 cchicken broth
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1 tspmarjoram, dried
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·salt and pepper, to taste
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3 ccooked rice (about 1 1/2 cups uncooked)
How to Make Stuffed Bell Pepper Soup
- In a large skillet, brown ground meat over medium heat. Drain fat.
- Add diced peppers, onions, and garlic.
- Cook about 5-10 minutes over medium-low heat.
- Transfer ground beef mixture to a large Dutch oven or soup pot. Add diced tomatoes.
- Add tomato sauce.
- Add chicken broth.
- Add marjoram, salt, and pepper. Cover and simmer on low heat for 30 minutes.
- While the soup is simmering, cook rice.
- Just before serving, add rice to soup and mix thoroughly.
