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Stuffed Pepper Soup
Every part of a stuffed pepper, none of the stuffing.
retest scheduled Adapted from Allrecipes — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- Heat a large pot or deep skillet over medium-high. Add the beef and break it up as it cooks, , until browned and crumbly with no pink left. Spoon off the fat.
- Add the green pepper and onion. Cook, stirring, about , until the onion is soft and translucent.
- Stir in the diced tomatoes, tomato sauce, broth, thyme and sage, and season with salt and pepper. Cover and simmer , until the peppers are tender.
- While it simmers, bring the water and rice to a boil in a saucepan. Cover, drop to medium-low and cook , until the rice is tender and the water is absorbed.
- Stir the rice into the soup, heat through, taste for salt and pepper, and serve.
Notes
- Leftovers: the rice keeps drinking broth in the fridge, so day-two soup gets thick. Thin it with broth or water when reheating, or store the rice separately and stir it in per bowl.
- Freezes well without the rice, up to 3 months. Cook fresh rice when you reheat.
- Ground sirloin is lean, so there's little fat to drain. With 80/20 beef, drain well before the vegetables go in.
- Shredded cheddar or mozzarella on top is the stuffed-pepper move.
When it goes wrong
- Tastes flat → under-salted; canned tomatoes and broth vary, so taste and salt at the end, not just the start.
- Peppers still crunchy → simmered too short; give it the full 45 minutes and check a piece.
- Greasy surface → fat not drained after browning; skim with a wide spoon.
- Thick and stodgy leftovers → the rice absorbed the broth; thin with liquid when reheating.
Adapted from Allrecipes · original