Here’s the thing– I love Stuffed Peppers but it’s a lot of work to make. This soup satisfied my yen for Stuffed Peppers without all the work. It’s really delicious and this is how I made it. I actually used a whole package of Uncle Ben’s Ready Rice which worked perfectly. I also used ground beef but obviously you can use ground turkey or chicken as well. I just wanted to stay as true to the recipe for Stuffed Peppers as possible. Of course you don’t need to sprinkle the cheese on top but it added another layer of flavor .
Enjoy this hearty and easy meal in a bowl.
Paired with a green salad and some nice crusty bread it’s perfect.
*probably 6 -8 servings and you can freeze leftover soup.
2 Tablespoons Olive Oil
4 medium green bell peppers, diced. Mine were giant so I used 3
1 medium yellow onion, diced
Freshly Ground Black Pepper or use coarsely ground black pepper
2 cloves garlic, minced
1 teaspoon dried oregano
4 cups Beef Broth
14.5 oz. can diced tomatoes
14.5 oz. can crushed tomatoes
3 Tablespoons Worcestershire Sauce
1 package Uncle Ben’s Ready Rice you obviously don’t have to use ready rice but I did and I used Jasmine. Any Rice will do and if you don’t want 2 cups use 1 cup rice– you’ll want the rice cooked so if you have leftover rice use it!
Shredded Chedder for topping and serving
In a large soup pot ( think Le Creuset) a heavy stock pot which will be large enough for this soup. Heat olive oil over medium high heat. Add the diced peppers, onion, 1/2 teaspoon kosher salt and a few grinds of black pepper ( app. 1/4 teaspoon) you’ll get another chance at seasoning so just start out small. Cook, stirring occasionally, until veggies are soft. Approximately 10 minutes.
Add the ground beef and cook breaking up the beef as you stir with a large wooden spoon. Cook till no longer pink , approximately 5 minutes.
Add the minced garlic and oregano and cook for a minute or two. Add the 4 cups beef broth, diced tomatoes, crushed tomatoes, Worcestershire Sauce, and add a little more kosher salt and pepper to taste. Bring to a boil . Reduce heat and simmer until all flavors are blended. I like my soup to simmer for a long time. At least a half hour and preferably longer. If you find it too thick add a little water. Mine was perfect and sat on stovetop for a few hours. Second hour just sat on warm.
Before serving I heated to a boil, brought back down to a simmer and added rice until warmed through. Taste for S and P but should be fine.
Ladle the soup into bowls and sprinkle with some Chedder .
I held my breath because I wasn’t sure about Joel’s response to soup but he totally enjoyed and ate a big bowl.