STUFFED BELL PEPPERS SOUP
STUFFED BELL PEPPERS SOUP – This substantial and delicious filled bell pepper soup includes all the basic characteristics of stuffed peppers in a delightful soup. This is a fantastic comfort meal that the entire family will love!
How many of you have had a stuffed bell pepper before? I’m convinced you’re all the answer. There isn’t a single person I know who hasn’t had or made them on a regular basis. They’re a hearty, flavorful dish that most of us were introduced to as kids. When I was a kid, I recall my family’s plate being overflowing with a mixture of rice, steak, onions, and garlic. When I became a mother, I also remember making them to put on my family’s plate. Yes, this recipe has been a hit for generations and never goes out of style.
INGREDIENTS NEEDED:
— 2 pounds (ca. 907 g) ground beef
— 2 bell peppers diced
— 14.5 ounce (ca. 548 g) can of crushed tomatoes
— 14.5 ounce (ca. 548 g) can of diced tomatoes
— 32 ounce (ca. 1,210 g) beef broth
— 1 onion chopped
— 3 cloves of garlic
— 1 teaspoon Slap Ya Mama
— 1 teaspoon black pepper
— ¼ teaspoon red pepper flakes
— 1 tablespoon Worcestershire sauce
— 1 cup rice
RECIPE INSTRUCTIONS:
Cook ground beef, onions, bell peppers, and seasonings in a large pot or Dutch oven over medium heat until meat is no longer pink. Cook for two minutes more after adding the minced garlic. Return to the pot after draining.
Add tomatoes, crushed tomatoes, Worcestershire sauce, beef broth, and rice. Stir.
Bring to a boil, reduce heat, cover, and cook until rice is tender, approximately 25-30 minutes.
Soup should be ladled into separate bowls and topped with cheese.
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