Pepper soup that has been stuffed is a hearty and soothing soup that can be prepared in less than an hour.
– 1 1/4 lb ground beef (80-85 % lean) – olive oil – 1 large yellow onion, diced – 4 cloves garlic, minced – 15 ounce can of beef broth – 15 ounce can of petite cut diced tomatoe – 17 ounces tomato sauce (I use Pomi) – 1 tsp Italian herb – 1 bundle fresh sage and oregano OPTIONAL – 1 tsp paprika (use hot smoked if you like…I do!) – 2 tsp Sherry vinegar – salt and black pepper to taste – 2 large large bell peppers, seeded and diced (I like to use multi colors for a beautiful effect in the soup) – 2 cups cooked long grain rice GARNISH – chopped parsley – grated Parmesan cheese
Brown beef in a heavy-bottomed soup pot. Add olive oil to lean meat. Break the beat while browning. Transfer to bowl.
Sauté onions in the same pan for 10 minutes until softened.You don't want browning. Add garlic and sauté another minute.
Back in the pot, add beef, stock, tomatoes, and sauce. Mix well. To taste, add dried herbs, fresh herbs in a bundle, paprika, vinegar, salt, and pepper.
Cook till simmering, then cover and cook for 30 minutes on low. Remove the fresh herb bundle—it's done.
After adding the peppers, simmer for a few minutes to soften them. Serve rice and soup in bowls. Serve with heaps of Parmesan and parsley.