STUFFED BELL PEPPER SOUP
This is a recipe that I've been playing around with for a few months. I had stuffed pepper soup for the first time at a restaurant and was determined to try and copy it. I've made this version several times and think I've finally got it -- 3 people have requested a copy of it and that's usually a pretty good indication that my recipe has "arrived". I hope you will try it.
Provided by Bobbie
Categories Clear Soup
Time 2h25m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Brown the ground beef, onion and garlic in large pot or Dutch Oven.
- Then add the chopped green bell pepper (I cut it up and place it in my food processor and give it a couple quick rotations - just enough to grind a bit of it, while still leaving some of it in larger pieces).
- Cook until the pepper is starting to get tender. Add rest of the ingredients, except cheese and rice and bring to a slow boil over low heat, stirring frequently to prevent sticking.
- Decrease heat to a simmer and cover. Simmer slowly for 30 minutes, stirring often. Add the rice and cook another 15 minutes, stirring and watching carefully. This soup can get pretty thick in a short amount of time.
- Add 1 cup of the cheese and stir until melted. Sprinkle individual servings with a little bit more of shredded cheddar (either mild or sharp) cheese.
- Note: I put the stewed tomatoes in my food processor and pulse them for a couple quick rotations before adding them to the soup pot.
Nutrition Facts : Calories 367.4, Fat 14.4, SaturatedFat 6.5, Cholesterol 71.6, Sodium 1253.5, Carbohydrate 33.3, Fiber 3.6, Sugar 14, Protein 26.3
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