We have a restaurant in town that serves some pretty tasty soups. And, as you might suspect, I don’t like to be bested in the kitchen. So when I saw He Who Must Be Fed enjoying his stuffed pepper soup while we were out to dinner, I realized I needed to make it.
Years ago, someone gave us a recipe for it, scribbled on a scrap of paper. However, in my attempt to organize my recipes, which used to be a jumbled mish-mash, I tossed it. So, I was pretty much flying blind on this one, particularly since I had never made it before.
But, how hard could it be? As it turns out, it wasn’t.
- 1 tablespoon olive oil
- 2 pounds ground beef
- 2 big green peppers, chopped (As you can see from the photo, mine were enormous, almost like mutant peppers from outer space. If yours aren’t that big, add a third pepper.)
- 1 large onion, chopped
- 28 oz. can of crushed tomatoes
- 3 ½ cups beef broth
- 2 cups stewed tomatoes
- 1 tablespoon oregano
- 1 tablespoon garlic powder
- 2 cups cooked rice
- 1 teaspoon basil
- Salt and pepper to taste
In a Dutch oven cook your meat, peppers and onions over medium-high heat, stirring occasionally for about 10 minutes. You want the meat to be cooked through and the veggies soft.
When serving, you may want to add a little grated or shredded Parmesan.