In colder months, if there’s something I love about is cuddling while indulging with a hot bowl of soup and some heartbroken bread. Apart from fumigated socks, sparkling times, and pumpkin spice, my favorite falling indulgence is warm soup. This one struck me on a cold, cloudy day recently, which warmed me to his bone. This simple, filled pepper soup is easily made (and less prepared than conventionally filled peppers), but has a lot of aromas.
While many recipes of bell pepper use ground beef only, there is a lot of great flavor in addition to the sauce. Naturally, this is perfectly made with just beef ground (or even turkey ground if you prefer). Try this extraordinarily delicious Stuffed Pepper Soup for a hearty, healthy pot full of love that’s easy enough for a weekend but impressive enough for guests. I like a warm, crusty baguette and serving it on a salad.
Stuffed Pepper Soup is a cheap and delicious soup that warms up your stomach inside. This saucers’ and ground beef soup, which is cooked in beef broth with pepper and tomatoes, has a fun twist in traditional Stuffed Peppers. Serve it warm and add rice. A family favorite (including chicken soup), this easy-stuffed pepper soup recipe will reheat well.
Ingredients:
1 pound ground sirloin
1 green bell pepper, chopped
1 cup finely diced onion
1 (29 ounces) can diced tomatoes
1 (15 ounces) can tomato sauce
1 (14 ounces) can chicken broth
¼ teaspoon dried thyme
¼ teaspoon dried sage
salt and pepper to taste
1 cup white rice
Directions:
Brown ground meat in a large pot. Remove fat, add onion and pepper. Cook until the onion is translucent.
Stir in salt and pepper with tomatoes, tomato sauce, broth, thyme, and sage. Cover and cook until peppers are tender for 30 to 45 minutes.
Boil two cups of water and add rice to another cup. Cook the rice until tender and add to the soup afterward. Heat the soup then serve
Ingredients
- 1 pound ground sirloin
- 1 green bell pepper, chopped
- 1 cup finely diced onion
- 1 (29 ounces) can diced tomatoes
- 1 (15 ounces) can tomato sauce
- 1 (14 ounces) can chicken broth
- ¼ teaspoon dried thyme
- ¼ teaspoon dried sage
- salt and pepper to taste
- 1 cup white rice
Instructions
Brown ground meat in a large pot. Remove fat, add onion and pepper. Cook until the onion is translucent.
Stir in salt and pepper with tomatoes, tomato sauce, broth, thyme, and sage. Cover and cook until peppers are tender for 30 to 45 minutes.
Boil two cups of water and add rice to another cup. Cook the rice until tender and add to the soup afterward. Heat the soup then serve
