Stuffed Pepper Soup


Stuffed Pepper Soup

Stuffed Pepper Soup

A great year-round soup. Even better if you're using your own homegrown tomatoes and bell peppers or ones from a farmers' market..


  • 8 ounces ground beef
  • 1 medium onion, chopped
  • 1 cup brown rice
  • 1 1/2 tablespoons chopped garlic
  • 1 medium green bell pepper, seeded and chopped
  • 1 medium red bell pepper, seeded and chopped
  • 3 cups crushed tomatoes
  • 3 cups chicken or vegetable stock
  • 2 bay leaves
  • 3 cups water (keep additional hot water available in case it's necessary)
  • salt and pepper to taste


  1. In a large saucepot, brown the ground beef. Pour off all but 2 tablespoons of the rendered fat.
  2. Add the onions, and sweat on medium until almost translucent. Do not let them brown.
  3. Add the garlic and brown rice. Cook for another 2-3 minutes, stirring often.
  4. Stir in the tomatoes, bell peppers, water, bay leaves, and a teaspoon of ground pepper.
  5. Bring to a boil, uncovered, on medium. Reduce heat to simmer, cover, and cook until rice is done. Stir frequently so rice doesn't stick. Check liquid level frequently, as the rice will absorb a lot of liquid. Make sure to add hot water (if necessary), so the soup temperature will not decrease much.
  6. Check seasonings, serve, and enjoy.


Make this vegetarian by using vegetable stock or more tomatoes and water.

Add an extra kick by adding a jalapeno pepper.

Try quinoa or barley instead of rice.

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