Stuffed Pepper Soup
Looking for a comforting and flavorful dish that will warm your heart and soul? Look no further than our mouthwatering Stuffed Pepper Soup! This delightful recipe takes all the beloved flavors of stuffed peppers and transforms them into a hearty and comforting soup. With tender ground sirloin, vibrant bell peppers, aromatic herbs, and a perfect blend of savory ingredients, this soup is guaranteed to become a family favorite.
Ingredients
- 1 cup 185g white rice
- 1 pound 454g ground sirloin
- 1 green bell pepper finely chopped
- 1/4 teaspoon dried thyme
- 1 cup 150g finely diced onion
- 1 15 ounce/425g can tomato sauce
- 1 29 ounce/822g can diced tomatoes
- 1 14 ounce/397g can chicken broth
- 1/4 teaspoon dried sage
- Salt and pepper to taste
Instructions
- In a large stock pot, drain the fat from the ground sirloin and set aside.
- Add the finely chopped bell pepper and diced onion to the pot. Sauté until the onion becomes translucent, infusing the mixture with a delightful aroma.
- Now, it's time to introduce the stars of our soup. Add the diced tomatoes, tomato sauce, chicken broth, dried thyme, dried sage, and a sprinkle of salt and pepper to the pot. Stir well to combine all the flavors.
- Cover the pot and bring the soup to a gentle boil.
- Reduce the heat to a simmer and let the soup cook for 30 to 45 minutes, allowing the flavors to meld together and the peppers to become tender and flavorful.
- While the soup is simmering, prepare the white rice separately. In a separate saucepan, combine 1 cup of white rice with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and let it simmer until the rice is cooked and fluffy.
- Once the rice is ready, add it to the soup and stir gently to incorporate.
- Serve the Stuffed Pepper Soup hot in bowls, garnished with fresh herbs if desired. Every spoonful will bring you closer to soup heaven.
Notes
Feel free to experiment with different types of bell peppers for a vibrant and colorful soup.
If you prefer a vegetarian version, you can substitute the ground sirloin with plant-based ground meat or use additional vegetables for a hearty texture.
This soup tastes even better the next day as the flavors have had more time to mingle. It's perfect for leftovers or meal prep.
