I don’t know if I’ve had real stuffed peppers more than once in my life, but this soup purports to bring all the flavours (and contents) of a stuffed pepper to your soup bowl. However, for those of you to whom I might be married and who don’t care for bell peppers, it only actually includes one actual pepper!
The recipe comes from Frugal Bites, and the only “change” I made was one that the original recipe suggested: bumping the amount of stock up to 2 cups, rather than 1 1/3 cups – not because I need the soup to be thinner or anything, but because I don’t have homemade beef stock kicking around, and a can is 2 cups. And as to thickness or thinness of soup, this is variable by the day. Initially, when you first make it, yes, it will be more soup than stew. But the leftover situation is different because there is rice, and it’s going to absorb some more liquid, and so you’ll have a thicker soup or stew the next day.
Stuffed Pepper Soup
1 lb ground beef
1 onion, diced
1 green pepper, diced
1 28-oz can diced tomatoes
1 8-oz can tomato sauce
2 cups beef stock
2 cups cooked brown rice (that’s about 1/2 cup uncooked)
1 tbsp worcestershire sauce
1 tsp garlic powder
salt and pepper
grated cheese, for serving
In a large soup pot over medium heat, brown the meat with the onion and green pepper.
Stir in the tomatoes, tomato sauce, and stock.
Simmer for 10-15 minutes.
Stir in the rice, worcestershire sauce, garlic, salt and pepper.
Cook for another 5 minutes or so, or until everything is heated through.
Serve, garnished with cheese if you like.
It also seems like something that, minus the rice, would be a pretty decent pasta sauce – you’d probably want to adjust quantities there, so it wouldn’t be too soupy, but in general theme and flavour, it could definitely work as a sauce!