Easy Stuffed Green Pepper Soup

I have an overabundance of green peppers in my garden that I am hard pressed to use up before they over-ripen. I have already used up a few as they have been mixed in the last few weeks with the likes ofs omelettes, salads, and Italian beef sandwiches. Peppers are a different sort as they really can’t be frozen for later use as can be done with beans, carrots, etc. I love these vegetables and almost consider them a fruit as they tend to get sweet when subjected to high roasting temperatures. Aside from my tendency to grill peppers or continue using them in skillet dishes, I turned my attention to making a stuffed green pepper soup. The recipe is easy to follow and will yield enough servings of soup for several meals. There are several ways to make this soup though the essentials include the peppers (of course), onion, tomato base, and rice. When preparing the soup, make sure to keep the rice on the side and warm. Serve the soup directly on top of the rice upon serving. Keeping these two items separated will keep the rest of your soup starch free which you will appreciate during later use.


A good southwestern twist to this recipe includes substituting enchilada sauce for the tomato sauce.



Easy Stuffed Green Pepper Soup

1 pound ground round
3 medium green peppers, chopped
1 cup sweet onion , chopped
1 can diced tomatoes (14.5 ounce can)
1 can beef broth (14 ounce can)
1 can tomato sauce (29 ounce can)
1 clove garlic, minced
¼ teaspoon pepper
1 tablespoon hot sauce
2 cups cooked white rice

Method

1. In a large pot, cook ground round until browned.

2. Drain grease from meat and place back into pot.

3. Return heat to medium on the stove and add onions and peppers and cook additional five minutes.

4. Add garlic and pepper and cook additional minute.

5. Add diced tomatoes, broth, tomato sauce, and hot sauce and bring to a boil.

6. When soup begins to boil, reduce to simmer and continue cooking for about forty five minutes.

7. Ladle soup over bowl of hot white rice and serve.

Alterations to the recipe are numerous. Some like to make this a zesty and fiery stuffed green pepper soup. For such extreme tastes, I would recommend adding a hot pepper to the blend or use greater amounts of Louisiana hot sauce.

To create a Czech version of stuffed green pepper soup, add a ½ teaspoon of ground allspice and 1 teaspoon of marjoram during the simmering stage. Just before serving, whisk in a small amount of sour cream to the soup and serve over the hot rice.

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