After a long chili day I wanted a warm soupy dinner. That doesn’t sound right, but I’m sure you know what I mean.
A soup I had a few weeks back at a little local place inspired this dish. They had a stuffed pepper soup that was just simply amazing. It was comfort in a bowl. Such a simple idea, take the flavors and ingredients of stuffed peppers and turn it into a soup!
So that’s what I did, my way of course. Yet again, the husband and the toddler weren’t feeling it. The husband at least tried it but it’s just not his type of meal. It has to be exceptional if I put everything in the same pot. He prefers his dinners separated in neat protein, veggie, starch sections. Whatever, I now have 6 homemade lunches so I’m happy!
- Medium onion diced
- Salt & Pepper
- 8oz lean ground beef (at least 90%)
- 3 cloves garlic minced
- 3 bell peppers chopped (I used 1 each of red, green and yellow)
- 1 can stewed tomatoes (14.5 oz)
- 1 can diced tomatoes (14.5 oz)
- 3 cups beef or chicken broth
- ½ (100g) uncooked brown rice
- Dried parsley for garnish
- Non-stick cooking spray
Spray a large pot with non-stick cooking spray and heat over medium heat. Add the onion and garlic, sprinkle with salt & pepper and allow them to sweat for a few minutes. Add the ground beef and brown.
While the beef is browning, chop the peppers, and puree the stewed tomatoes in the blender.
Once the beef is brown, stir in the chopped peppers and the diced tomatoes. Let the flavors mix a bit.
Add the pureed stewed tomatoes and chicken broth. Add the rice and crank the heat up to high. Bring everything to a boil then cover and reduce to a simmer. Continue to simmer for about ½ hour.
|Servings||Amt per Serving|
|7||About 1 and 1/2 cups|
|129||2g||4g||old: 2||new: 3|