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Adapt My Recipe: Stuffed Pepper Soup

Who says summer isn’t the season for soup?

My father-in-law just purchased a half a side of beef  half a beef  half a cow whole lot of grass-fed beef, and offered us some to take home and fill up our freezer. (That ^^shows you how much beef I eat. What do you call that anyway?) Since I do eat meat sometimes, and this was good quality meat from a local farmer, I took him up on the offer and looked at it as an easy way to get my B12 on…

It just so happens that our bell peppers are hitting the ripe-for-the-picking stage right now, too, and as much as I love them straight out of the crisper with a little salt, I also like them cooked.

I really dig on some stuffed peppers, both with or without meat, so I thought, “To heck with seasonal restrictions! I’m making Stuffed Pepper Soup!” 

This is a recipe that I found a long time ago, and I’ve enjoyed it immensely over the years. I honestly can’t remember where it came from, or I’d surely give credit. It’s scrawled on a sheet of my notebook paper in my handwriting, with specks vigorously flung from my cooking utensils, so I just call it mine now (unless it’s yours….then let me know!)

This thick soup is hearty and delicious and will make your house smell like a pan full of fresh stuffed peppers! (It tastes just like them, without all the work! It’s SO easy, which is a huge bonus in my book.)

So, while my boy naps today, I’ll make a pot. The problem is that I just don’t eat the same way I did when I found this recipe. I don’t really enjoy eating red meat that much anymore, and the recipe is a bit high in salt (not nearly as much as a store-bought soup, though.) I’d also love to find a way to cut out the sugar, and maybe up the nutrient content a little…

The challenge? I want you to adapt my recipe! Make it vegetarian. Make it vegan. Add more veggies. Take one of my favorite recipes from the past, and make it suit my future. Even if it’s just a tweak in the measurements, I want your suggestions!

Stuffed Pepper Soup

  • 2 pounds ground beef
  • 2 quarts hot water
  • 1 28-oz. can tomato sauce
  • 1 28-oz. can diced tomatoes, undrained
  • 2 cups cooked long grain rice
  • 2 cups chopped bell peppers
  • 3 T packed brown sugar
  • 2 teaspoons salt
  • 2 teaspoons/cube beef bouillon 
  • 1 teaspoon pepper

In a Dutch oven, cook beef over medium heat until no longer pink; drain.

Stir in the remaining ingredients; bring to a boil. 

Reduce heat; cover and simmer for 30–40 minutes or until peppers are tender.

Serves 10

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What would you do to healthy it up? I can’t wait to hear what you come up with!


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