There is nothing better than having a hot bowl of soup on a cold winter day. If you love stuffed peppers, this stuffed pepper soup is a perfect solution. This is all of the flavors of a stuffed pepper, in a soup.
It has been very cold here in Western New York. We have had 20-plus days of below-zero weather. So, Fran decided to make this perfect comfort food for the cold weather.
Ingredients:
- 1 lb. ground beef
- 1 onion, diced
- 3 bell peppers, chopped (we used green, but you can use red and yellow if you like)
- 4 cloves of garlic, minced
- 1 can crushed tomatoes (28 oz.)
- 1 can diced tomatoes (14.5 oz.)
- 1 cup tomato sauce
- 4 cups beef broth (We use Swanson low-sodium)b
- 1 tablespoon Italian Seasoning
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
- Salt and pepper to taste
- In a large skillet or Dutch oven, heat the olive oil over medium heat and brown the beef. Drain the excess grease.
- Add the peppers, onions, and garlic, and cook until softened, about 5 minutes.
- Add the tomatoes, beef broth, Italian seasoning, paprika, salt, and pepper.
- Stir in the uncooked rice, bring to a boil, then reduce the heat and simmer for 20 minutes, until the rice is tender.
This Stuffed Pepper soup is comfort food at its best, and full of classic stuffed pepper flavor.
