Easy Stuffed Pepper Soup
Like a "deconstructed" stuffed pepper, this soup has all the same flavors of stuffed peppers in a broth of tomato and nourishing meat stock. You can have it on the table quickly, too!
Ingredients
- 2-3 lbs. ground beef
- 2 bell peppers, any colors
- 1 onion
- 2 stalks celery
- 3-5 cloves garlic
- 4 tsp. oregano
- 2 tsp. basil
- 1 tsp. chili powder
- 2 15 oz. cans tomato sauce
- 1 15 oz. can diced tomatoes
- 1 quart meat stock or broth
- 1 C cooked rice OR 1/2 C uncooked rice OR 1 C cauliflower "rice"
- shredded cheese, sour cream, and fermented or pickled jalapenos for topping, if desired
Instructions
- In a large pot over medium heat, crumble and brown the ground beef.
- While the beef is cooking, chop the onion, celery, and garlic. Add them to the pot along with the beef when the beef is nearly cooked. Also add the basil, oregano, and chili powder. Cook, covered, until veggies are soft and beef is cooked through.
- Add the tomato sauce, tomatoes and meat stock. Heat through and simmer as long as you like before adding the rice.
- If you are cooking the rice in the soup, add it to the soup 20 minutes before you want to serve. You will probably want to add another cup of water or broth to the pot, as the rice will absorb about that amount. If you are using cauliflower "rice", it will need about 10-15 minutes to cook, so add it 10-15 minutes prior to serving time. If you are using cooked rice, you should add it just before serving so it doesn't break down too much.
- Check your seasonings before serving and add salt and pepper if needed to taste. Serve with shredded cheese, sour cream, chopped green onions, fermented or pickled jalapenos, or other toppings if you like.