I went to the farmers’ market today to see what looked good. I couldn’t resist the bell peppers; they looked amazing, and of course, I couldn’t leave without getting some sweet onions and fresh garlic bulbs. Then I walked next door to the meat market. I decided on the grass-fed ground beef. As I was walking up to the register, it hit me: Stuffed Bell Pepper Soup!
It’s fun to reinvent a recipe we’re all familiar with and reconstruct it into something a little different.
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yields: 4 to 6 servings
Equipment: 1 (6-quart) Dutch oven, chef’s knife, cutting board, soup ladle, measuring spoons
Ingredients:
2 1/2 pounds of ground beef (85% lean)
2 tablespoons of olive oil
2 sweet onions, diced
2 red bell peppers, seeded and diced
2 yellow peppers, seeded and diced
1 orange bell pepper, seeded and diced
1 green bell pepper, seeded and diced
3 garlic cloves, minced
2 1/2 tablespoons of Kosher salt
1 1/2 teaspoons of freshly-ground black pepper
1 tablespoon of dried basil
1 tablespoon of dried oregano
1 tablespoon of garlic powder
2 fresh bay leaves, substitute 1 dried one
1/2 teaspoon of red pepper flakes (more if you like it spicy)
1 (28-ounce) can of organic diced fire-roasted tomatoes
2 quarts of chicken broth, unsalted
2 packets of Success boil-in-a-bag of Basmati quick-cooking rice (approx. 1 cup uncooked per packet)
1/4 cup of Italian flat-leaf parsley, finely chopped
Garnish:
Parmigiano-Reggiano cheese for serving
Instructions:
Start by prepping all the vegetables for the soup. Set those aside. Set out all the spices needed for the soup.
Preheat a Dutch oven over medium-high heat. Add the olive oil and ground beef. Using the back of a wooden spoon, break up the meat. Add the dried basil, dried oregano, garlic powder, 1 1/2 tablespoons of Kosher salt, and 1 teaspoon of fresh-ground black pepper. Occasionally stirring, add in the red pepper flakes, and cook for 10 to 12 minutes or until the meat is no longer pink.
Once the meat is brown, using a ladle, skim off any of the excess fat (around 3/4 of a cup). Next, add 1 cup of chicken broth to the pot. Using a wooden spoon, scrape all the bits from the bottom of the pot. Add the diced onions, diced bell peppers, 1 tablespoon of Kosher salt, and 1/2 teaspoon of fresh-ground black pepper, and stir to combine. Add the minced garlic again, and stir to combine. Cook for another 2 to 3 minutes.
Add the bay leaves, fire-roasted tomatoes, and the remaining chicken broth, and stir to combine. Bring up to a boil, reduce the heat to medium, and simmer for 30 minutes.
At this point, add both bags of basmati rice to the pot, stir to combine, and cook for an additional 10 minutes. Turn the heat off, add the fresh chopped Italian flat-leaf parsley, and stir to combine. Cover until ready to serve.
Ladle a good helping of the soup into a serving bowl, grate fresh Parmigiano-Reggiano cheese over top, and serve.
There you have it, my Stuffed Bell Pepper Soup.
Note:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
Stuffed Bell Pepper Soup
Equipment
- 1 Dutch oven 6-quart
- 1 chef's knife
- 1 cutting board
- 1 soup ladle
- 1 Set of measuring spoons
Ingredients
- 2 1/2 pounds ground beef 85% lean
- 2 tbsps olive oil
- 2 sweet onions Diced
- 2 red bell peppers Seeded and diced
- 2 yellow bell peppers Seeded and diced
- 1 orange bell pepper Seeded and diced
- 1 green bell pepper Seeded and diced
- 3 cloves garlic Minced
- 2 1/2 tbsps kosher salt
- 2 1/2 tsps black pepper Freshly-ground
- 1 tbsps dried basil
- 1 tbsp dried oregano
- 1 tbsp garlic powder
- 2 fresh bay leaves Substitute 1 dried one
- 1/2 tsp red pepper flakes More if you like is spicy
- 1 28-ounce can organic diced fire-roasted tomatoes
- 2 quarts chicken broth Unsalted
- 2 packets Success boil-in-a-bag of Basmati quick-cooking rice Approx. 1 cup uncooked per packet
- 1/4 cup Italian flat-leaf parsley Finely chopped
Garnish:
- Parmigiano-Reggiano cheese For serving
Instructions
- Start by prepping all the vegetables for the soup. Set those aside. Set out all the spices needed for the soup.Preheat a Dutch oven over medium-high heat. Add the olive oil and ground beef. Using the back of a wooden spoon, break up the meat. Add the dried basil, dried oregano, garlic powder, 1 1/2 tablespoons of Kosher salt, and 1 teaspoon of fresh ground black pepper. Occasionally stirring, add in the red pepper flakes, and cook for 10 to 12 minutes or until the meat is no longer pink.Once the meat is brown, using a ladle, skim off any of the excess fat (around 3/4 of a cup). Next, add 1 cup of chicken broth to the pot. Using a wooden spoon, scrape all the bits from the bottom of the pot. Add the diced onions, diced bell peppers, 1 tablespoon of Kosher salt, and 1/2 teaspoon of fresh-ground black pepper, and stir to combine. Add the minced garlic again, and stir to combine. Cook for another 2 to 3 minutes.Add the bay leaves, fire-roasted tomatoes, and the remaining chicken broth, and stir to combine. Bring up to a boil, reduce the heat to medium, and simmer for 30 minutes.At this point, add both bags of the Basmati rice into the pot, stir to combine, and cook for another 10 minutes. Turn the heat off, add the fresh chopped Italian flat-leaf parsley, and stir to combine. Cover until ready to serve.Ladle a good helping of the soup into a serving bowl, grate fresh Parmigiano-Reggiano cheese over top, and serve. There you have it, my Stuffed Bell Pepper Soup.
Notes
https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/
https://lindalouhamel.com/2013/09/12/freshfields-farm/
Wow! That looks delicious
Thank you so much sweetie! Really easy to make.