Cool weather and short days crave hearty soups. Stuffed Green Pepper Soup is definitely on that list. Everything that goes into delicious stuffed peppers, but into a soup. Amazing!
Begin by browning your burger. We prefer ground beef or venison. Season a pound of beef with a dash of garlic, salt and pepper. Once browned, drain extra fat. Toss in one medium finely chopped onion (optional of course) and green pepper.
Once the onions are translucent, I add my mixture to my crockpot. (This can be made stove-top, just place ingredients into a soup or large sauce pot.) Next I add diced tomatoes. Stir.
Add Brown sugar, beef bullion, salt, pepper and soy sauce. Mix well.
Next, stir in tomato sauce and (optional) a small can of tomatoes with chilies and one can of water. Place crockpot on low for 6-8 hours. Add cooked rice 30 minutes before serving. (Stove-top: just reduce heat and simmer for 30 minutes. Stir in rice and heat prior to serving.)
Here is the actual recipe:
Stuffed Green Pepper Soup
- 1 lb burger
- 3 large green peppers diced
- 1 Cup of diced onion
- 2 cloves of garlic minced
- 1/4 Cup brown sugar
- 1 Tablespoon Soy sauce
- 1 XLG Can of diced tomatoes
- 1 Can tomato sauce (15 oz.)
- 16 oz of beef broth (bullion & water is fine)
- Salt & pepper
- 3 Cups of cooked rice
This recipe is again, our base recipe. It works fine without the sugar and can have as many peppers as you desire. Other rice substitutes well, just keep in mind the liquid. In the past we have just added extra beef broth.
Serve with your favorite dinner rolls, cheese topping and soy sauce.