Monday, February 22, 2016
When I have those big, beautiful bell peppers starring at me through the window there are several recipes that come to mind, but there is one particular recipe I look forward to during the summer. Stuffed bell peppers. I've made a lot of variations of stuffed bell peppers and they've all been a hit.
There's something so comforting about stuffed bell peppers. I grew up on them, so in a way I'm always transported back to my childhood and sitting at the table with my brother and parents.
While I love stuffed bell peppers, I've become kind of of snob to them. I only make them during the summer when I can use the freshest of the fresh peppers. I know, I know, I'm a snob. But hey, when you can walk right out the door and pull what you need right off the vine, you just kind of become spoiled.
So, I was ecstatic when I came across this stuffed bell pepper soup from Cooking Classy. Everything about my beloved stuffed bell pepper but in a soup form and perfect for winter!
Top this soup with some cheese to lend a gooey topping and a sprinkle of fresh parsley to add a pop of color. Serve with some fresh rolls or bread for a simple, yet satisfying meal.
Stuffed Bell Pepper Soup
1 lb lean ground beef
2 Tbsp olive oil, divided
Salt and freshly ground black pepper
1 small onion, chopped
3/4 Cup chopped green bell pepper
3/4 Cup chopped red bell pepper
2 Cloves garlic, minced
1 (14.5oz) Can petite diced tomatoes
1 (14.5oz) Can fire roasted tomatoes
1 (15oz) Can tomato sauce
1 (14.5oz) Can beef or chicken broth
2 1/2 Tbsp fresh chopped parsley, plus more for garnish
1/2 Tsp dried basil
1/4 Tsp dried oregano
2 Cup uncooked long grain white or brown rice, cooked according to package instructions
Cheddar or mozzarella cheese, for serving
Add 1 tablespoon of olive oil to a large pot over medium heat. Once the pot is hot, add the beef and saute until cooked through, when the beef is just about cooked through season with salt and pepper. Remove from heat and drain the meat. Set aside.
Add the remaining olive oil to the pot and add the onions and bell peppers and saute for 3 minutes, until onions begin to turn translucent, add the garlic and cook for 30 seconds longs. Then add the tomatoes, broth, parsley, basil, oregano, and cooked beef and stir to combine. Taste and season with salt and pepper. Bring mixture to a boil, reduce to a simmer, cover and allow to simmer for about 30 minutes, stirring occasionally.
Place a scoop of rice in each bowl, top with soup and stir to combine. Top with cheese, if desired.
Recipe source: Cooking Classy