The first time I ever made a stuffed pepper soup, I happen to come across a recipe which was posted on a blog titled: Ruth's Yummy Stuff! And the soup was delicious! But... the 2nd time I made the soup, I tweaked the recipe a bit, and the cooking instructions as well. And once again, I thoroughly enjoyed this delicious soup!
Stuffed Pepper Soup
1 lb. lean ground beef (I used 90% lean)
1 cup chopped onion
3 large cloves garlic, minced
1/4 tsp. ground black pepper
1/2 tsp. McCormick's Ground Sage
1/2 tsp. McCormick's Ground Thyme
1-1/2 tsp. Morton Season-All Seasoned Salt
1-3/4 cups chicken broth
1 (6 oz.) can tomato paste
1 (28 oz.) can whole peeled tomatoes, cut-up
2 cups diced green bell peppers
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1 cup water
1/2 cup long grain white rice
Spray the inside (bottom only) of a large pot with a cooking spray. (I use an olive oil cooking spray.)
Add the ground beef and onions to the pot.
Cook the ground beef and onions over medium heat for about 6 minutes, or until the meat is brown, and the onions are tender.
Now add in the minced garlic, but only cook the garlic for just 1 minute.
If there is any excess grease in the pot, then drain off the grease in a colander. (Since I used 90% lean ground beef, there really wasn't any excess grease in the pot, so I didn't have to drain it.)
Add the cooked beef/onion mixture back to the pot, than add in the ground pepper, ground sage, ground thyme, seasoned salt, chicken broth, tomato paste, the cut-up tomatoes, and the diced bell peppers. Stir well, so the tomato paste is incorporated into the soup.
Bring the soup to a boil, and then reduce the heat to a low simmer.
Cover the pot, and simmer the soup for 30 minutes. (Be sure to stir the soup a few times while it's simmering.)
While the soup is simmering, I start cooking the rice and water together.
In a small saucepan, add the 1-cup of water, and bring it to a boil.
Once the water comes to a boil, add in the rice, stir the rice, then reduce the heat to a low simmer.
Cover the saucepan, and simmer the rice for about 11 minutes, or until all the water has absorbed into the rice. (I stir the rice a few times while it's simmering, so the rice doesn't stick to the pan. Also... I did want to mention, the cooking instructions on the back of the bag of rice, states to cook it for 15 minutes, but I found I only needed to cook the rice for 11 minutes.) Once the rice has absorbed all the water, remove the saucepan from the heat.
Once the soup is done simmering, then add the cooked rice to the pot; stir, and finish heating the soup through before serving.
Yields: 6 servings