Stuffed Pepper Soup

Soup is definitely my go-to in these cold weather months. I have my family favorite recipes that I grew up with and new favorites I've created over the last couple years but I always like to challenge myself to come up with something different. I love stuffed peppers and stuffed pepper casserole (recipe also on my blog under beef), so I figured why not take the same ingredients and flavors and make it into a soup?!

For this dish you will need ground beef, onion, garlic, green pepper, tomato sauce, beef broth, chili powder, cumin, cayenne, salt, pepper and rice.

Begin by browning ground beef in a large stockpot over medium heat. I use 93-96% fat free. Once mostly brown, don't drain (unless using higher fat meat then drain most grease). Add onion and sauté for a few minutes.

Add green pepper and sauté another couple minutes. Then garlic and cook about one more minute.

Stir in your tomato sauce and beef broth.

 

Bring to a boil and stir in seasoning. Reduce heat to simmer and cook for about 30 minutes or until broth has slightly thickened. Meanwhile prepare rice according to package directions. I use a rice maker and it saves lives.

Now you have two options. Either keep the rice separate and combine when you dish up individual soup bowls. Or add rice directly to the pot. The only thing to note is if you plan on having leftovers, the rice will absorb a lot of the liquid so I would just recommend adding some more beef broth or water and adjusting spices prior to heating back up.

And that's it! Super easy and super tasty. I'm so excited tomorrow is Friday! Going to check out the Luxury Holiday Wine Tasting tomorrow at Hills Market then Saturday the 12 Bars of Christmas Bar Crawl, the new Christmas Popup bar on Gay Street and a friend's Ugly Christmas sweater party! Follow along on my instagram @cuisineandcocktails! Have a great weekend everyone!