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Stuffed Pepper Soup with Cali Rice Recipe

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This recipe for Stuffed Pepper Soup with Cali Rice, by , is from Preston-Bell Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Becky Bell


2 T olive oil
2 medium sweet onions, chopped
4 cloves garlic, minced
2.5 lbs ground beef
1 t salt
2 red bell peppers, chopped
2 green bell peppers, chopped
4 cups beef broth
2 15 oz cans petite diced tomatoes
2 15 oz cans fire roasted tomatoes
1 28 oz can tomato puree
1 6 oz can tomato paste
1/2 t black pepper
1/2 t white pepper
1 t each dried basil, parsley, oregano, or whatever Italian herbs youhave and like
Handful fresh parsley, chopped
Cauliflower Rice

1. Heat olive oil in large soup pot over medium high heat.
2. Add onions and garlic and cook for 2-3 minutes until fragrant.
3. Add in the ground beef and cook until it is browned through, breaking it up as you go.
4. Season with salt if desired.
5. Add in the peppers, broth, and all of the canned tomatoes and tomato paste.
6. Stir in black pepper, white pepper, and Italian Seasonings.
7. Bring up to a boil, then reduce to a simmer and cook for about 30 minutes or until the peppers are the texture you like. Taste at the very end and add salt if needed. Throw in a handful of fresh parsley.
8. While the soup cooks, prepare the cauliflower rice.
9. Put some cauliflower rice in the bottom of soup bowl, then ladle soup into bowls. Garnish with fresh parsley if desired.

Number Of Servings:
Number Of Servings:




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