The Shady Porch: Stuffed Pepper Soup


Stuffed Pepper Soup

When I was small, we lived with my grandparents for a while, and our Hungarian neighbor, Mary, would occasionally bring us a big pan of stuffed peppers.  It smelled heavenly and my Nan and Pop really enjoyed both the generous gesture and the delicious dish. How I wish I had tried it (I was a picky eater as a kid), since I now know what a great dish it is. Happily, we now have a modern easy-to-make soup! Each delicious spoonful is full of great flavors that we love. It went over very well and was gone before anyone could think about taking some for lunch the next day. If you have eaters that do not like rice, like we do, you can add the rice as you serve each bowl. Small sized pasta like stars or orzo make great substitutes for the rice, as well.

1 - 1.5 lb ground beef sirloin or ground turkey
2 cups of cooked rice
onions, chopped
1 T. minced garlic
1 T. Italian seasoning
4-5 bell peppers, chopped*
2 T. olive oil
1- 32oz. container beef broth
1 egg
2 cans diced tomatoes
salt, as desired
[Optional - diced zucchini, small-form pasta instead of rice ]

*Note - I have used the packaged pepper and onion blend from the freezer section at the grocery (2 bags).

1. In a large skillet, brown ground beef and drain if necessary. Add olive oil, onions, bell peppers, egg and cook until vegetables are tender. 
2. In large cook pot or slow cooker, add diced tomatoes, beef broth, and meat mixture. Simmer for as long as you wish (It just gets better and better as it cooks.)
3. Before serving, stir in the rice. (Flavor note - For a quick and easy rice option, we have used Uncle Ben's Long Grain and Wild Rice in the microwave package. Ninety seconds and it is muss, no fuss.)

Garnish with a sprinkle of shredded mozzarella cheese and/or Parmesan cheese, if desired. 

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