Stuffed Pepper Soup

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    • #382874

      Many of the ingredients can prepared before the camping trip or this can be prepared at home if not interested in camping…
      Stuffed Pepper Soup
      1 1/2 tbs extra-virgin olive oil
      1 lb lean ground beef
      1 yellow onion
      2-3 bell peppers, green or a combination of green, red and yellow
      14.5 diced tomatoes, with juice
      15-oz can tomato sauce
      2 cups unsalted or low sodium beef stock
      1-2 tbs granulated sugar, or to taste
      1/2 tsp kosher salt, or to taste
      1/4 tsp freshly ground black pepper
      1 cup cooked long grain white or brown rice
      Heat the olive oil in a Dutch oven or stockpot over medium heat.

      Add the ground beef and cook until no longer pink, breaking up and stirring frequently.
      Meanwhile, peel the onion and remove the stem and seeds from the peppers. Chop the vegetables and set aside.
      Drain the beef well and return it to the pot. Add the chopped onion and peppers to the ground beef and continue cooking over medium heat for about 5 min.
      Add the diced tomatoes, tomato sauce and beef stock.

      Taste and add sugar and kosher salt, as desired. Add the ground black pepper.
      Bring the soup to a simmer. Reduce the heat to low, cover the pot, and simmer for about 25 min, or until the vegetables are tender.
      Add the cooked rice to the soup or mound the rice in bowls and ladle the soup around it.

      Serves 8
      two cents

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