Name: Stuffed Pepper Soup
Ingredients: 4 Bell Peppers of any color, chopped; 3 cups Beefsteak Tomatoes, diced; 1 16-oz. can diced tomatoes; 1 lb. lean ground beef; 1 white onion, diced; 2 stalks celery, diced; 2 medium carrots, peeled & diced; 6 cups chicken or vegetable broth; 2 tbsp. thyme; 2 tbsp. rosemary; 1 bay leaf; 2 tbsp. fresh garlic, crushed; 2 tbsp olive oil; Salt and pepper to taste; 1 cup brown rice; Freshly chopped parsley (for garnish); Parmesan cheese (for garnish)

AuthorArdhi IGCategoryBell Pepper, Peppers

Yields1 Serving

INGREDIENTS

4 Bell Peppers of any color, chopped

3 cups Beefsteak Tomatoes, diced

1 16-oz. can diced tomatoes

1 lb. lean ground beef

1 white onion, diced

2 stalks celery, diced

2 medium carrots, peeled & diced

6 cups chicken or vegetable broth

2 tbsp. thyme

2 tbsp. rosemary

1 bay leaf

2 tbsp. fresh garlic, crushed

2 tbsp olive oil

Salt and pepper to taste

1 cup brown rice

Freshly chopped parsley (for garnish)

Parmesan cheese (for garnish)

DIRECTIONS

1

Wash all produce before cooking.

2

Bring 6 cups of water to a boil in a medium-sized pot. Rinse brown rice with a fine mesh strainer, then boil rice uncovered for 25-30 minutes

3

In a separate stock pot, heat up olive oil over medium heat and cook ground beef until browned. Drain beef and set aside.

4

In the stock pot, add onions, carrots, and celery and cook for 5 minutes. Then add garlic and Peppers to mixture and cook for an additional 5 minutes.

5

Next, add both your canned and fresh Tomatoes to the mixture, as well as your cooked ground beef, herbs, and stock. Bring to a boil, then reduce heat to a low setting and simmer for up to 30 minutes. Season with salt and pepper to taste.

6

When rice is done cooking, drain and set aside. When serving your soup, divide rice into bowls and cover with a hearty helping of soup. Garnish with fresh parsley and parmesan cheese. Serve and enjoy!

Ingredients