Third Post on Stuffed Bell Pepper Soup. A winner since 2011 that just keeps getting better

This is my third post on Stuffed Pepper Soup, first time June 2011, again 2004  and today I'm updating the recipe to what I do most of the time along with my sometime variations.

MY STUFFED PEPPER SOUP

1 lb. lean ground beef or turkey
1 onion, chopped
4 bell peppers (2 red, 2 green), chopped
1 T. dried basil
1/2 t. salt
1/2 t. pepper
4 cloves (1 T.) garlic, chopped
2 T. tomato paste
14.5 oz. can diced tomatoes
15 oz. can tomato sauce, + 1/2 can (1 C.) water
32 oz. beef stock
1 T. Worcestershire sauce
1/8 t. crushed red pepper flakes
1 C. uncooked rice, rinsed

Chop onion, bell peppers and garlic.  In a large stock pot drizzled with oil, brown ground meat. 

Half way through add onions, bell peppers, basil, salt and pepper.  Cook till beef is no longer pink and veggies are soft.   

Add tomato paste, cook a couple of minutes.  Add garlic cook another 30 seconds.  Add remaining ingredients except rice, bring to a boil, turn down and simmer on low for 30 minutes.  Stir every 15 minutes to make sure it is not sticking.  If not serving right away.  Set aside and finish later.  Rinse rice and add to pot.  Cover and cook another hour.  Serve.

Notes:  Brown rice takes an hour to cook.  If using white rice check after 30 minutes.  One bell pepper usually equals a cup of chopped peppers.  I fusing frozen peppers (see do ahead note) they will be watery when thawed but that is OK just empty it all into the pot with the beef and onions.  Don’t add more rice even if it looks like it can handle more.  The rice soaks up too much liquid.

Do Ahead:

• Cook the initial half hour but stop before adding rice.  When ready to continue, add rinsed rice and cook the remaining time.
• Prep Veggies:  When bell peppers are on sale.  I chop and freeze, red and green separately and then I put them in a larger bag and label it Bell Pepper Soup.  Label the bags indicating it is 2 peppers in case you want to use them for something else.

Variations:

• Use What You Have, It All Works:  Red, green or just red bell peppers.  Beef broth in place of stock.  Stewed tomatoes vs. chopped.  White rice instead of brown.  Have leftover rice use that.  Fresh, jarred or roasted garlic.
• Add 1-2 chipotle pepper in adobo from a can, chopped.  “5/16/19:  If frozen add to soup then cut it up with scissors after 30 min.  It gave it the extra kick I love.”
• Lighter Low Carb Version:  Instead of rice add 4-5 handfuls fresh baby spinach.  Just as good!
• Meetless, Bell Pepper Soup:  Omit the meat, add 2 more bell peppers.  Increase the tomatoes to  58 oz. chopped tomatoes 2 (29 oz. cans) & 2 (14.5 oz.) cans fired roasted tomatoes.
• Add 2 carrots, 1 celery, 2 T. thyme.
• Add shredded chicken, mushrooms, black beans
• Serving Suggestion:  Serve hot to warm soup (not scalding) over a slice of mozzarella or Monterrey jack cheese.  Too hot and the cheese will be grainy.

1/10/2020:  These items in red are things I have not tried, YET but I will :)