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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Stuffed Pepper Soup Recipe

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This recipe for Stuffed Pepper Soup is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
pound ground sirloin

1 green bell pepper, chopped

1 cup finely diced onion

1 (29 ounce) can diced tomatoes

1 (15 ounce) can tomato sauce

1 (14 ounce) can chicken broth

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon minced garlic

¼ teaspoon dried thyme

1/2 teaspoon Accent

¼ teaspoon dried sage

salt and pepper to taste

1/2 cup beef broth

2 cups water

1 cup white rice
Directions:
Directions:
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Add green pepper and onion; cook and stir until onion has softened and turned translucent, about 5 minutes.

Add tomatoes, tomato sauce, broth and spices; season with salt and pepper. Cover and simmer until peppers are tender, about 30 to 45 minutes.

Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

Stir cooked rice into soup; heat through and serve.
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Consider adding a Burnt Poblano pepper for a bit of a kick.

 

 

 

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