January 26, 2016 - Stuffed Pepper Soup

Servings: 6

• 
  

• Ingredients:
• 1lb LEAN ground beef
• 1 lg onion, diced
• 1 cup uncooked or 2 cups cooked rice (I use brown Minute Rice)
• 1 can stewed tomatoes lightly cut to 2" pieces (14.5oz can)
• 1 can tomato sauce (14.5oz can)
• 1 tsp dried oregano
• 1 tsp basil
• ½ tsp salt
• ¼ tsp pepper
• 1 box chicken stock (32oz)
• 2 cups water
• 2 tbsp powdered beef stock or Knorr concentrated homestock 
• 5 bell peppers (I use 1 big green pepper then 2 red and 2 yellow peppers)
• 4 stalks of celery, preferably hearts
• • Cheese for topping (optional)
  • Fresh cracked black pepper for garnish (optional)
  Directions

1. Dice your peppers and celery into small 1/2" pieces, set side.
2. Dice your onions and set them aside.
3. In a non stick pan, brown the ground beef and drain, set aside.
4. In a dutch oven over medium-high heat, add 2 tbsp of EVOO, the onions, brown minute rice and browned beef, stir well and cook until onions are translucent (about 5 minutes) – do not allow the rice to burn!!
5. Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, water, and beef stock, then allow it to come to a boil.
6. Reduce heat, cover and allow it to cook 20 minutes then add the peppers and allow it to cook another 20-30 minutes (some types of rice may need longer cooking times).  Don't go over 30 mins or your peppers will be mush.
7. Serve with cheese on top (optional)