I really wanted to share this recipe for Stuffed Pepper Soup because it is FANTASTIC! If you love stuffed peppers, or at least like them, this is easy, filling, and so delicious. The "special" things that I do to make it great are noted below. This actually comes out thick, not soupy.
- 2 lb. Ground Beef (I cook the ground beef with some minced garlic, about 1-2 Tbsp, a few shakes of celery salt, and pepper)
- 1 Can (28oz) Spicy Tomato Juice (I use Spicy V-8)
- 1 Can (28oz) Diced Tomatoes, Undrained
- 2 Cups Minute Rice
- 1 Can (14-15oz) of Spanish Rice (optional, this is something I always add)
- 2 Cups Chopped Green Pepper (I just get the bag of frozen cuz I'm lazy)
- 1 Medium Onion, Chopped (I just use a big handful of dried minced onion, again, cuz I'm lazy)
- 2 Beef Bouillon Cubes
- 1/4 Cup Packed Brown Sugar
Directions
In a large dutch oven, brown and drain the beef. Add remaining ingredients, bring to a boil. Reduce heat. Cover and simmer for 30-40 minutes or until peppers are tender. Salt and pepper to taste.
OR Crock-It
Brown the beef, drain it, if necessary, and put it in the crock pot. Add the remaining ingredients and cook on low for about 6 hours (about 4 hours on high). Remember, we really just want to get the rice cooked, the peppers tender, and allow the flavors to mingle.
Serving Suggestion
I usually serve this with some freshly baked bread. Here is a recipe for a really simple beer bread. YUMMERS!