Stuffed Pepper Soup-[charleston sc]

I won’t do this often(share recipes), BUT with it being so cold out for Charleston, I just have to share this perfect winter soup recipe that I just LOVE to make for my family.

You don’t HAVE to have a dutch oven to make this but that’s what I use. One pot…easy…but it does take some time.  It’s perfect for a weekend meal when you have the time.

stuffed pepper soup

Here’s the recipe if you want to give it a go:

3 tbsp olive oil
1 green and 1 yellow bell pepper
1 large tomato
1 lb ground beef
3 cups(32 oz container) beef stock
3 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil

1 tsp onion powder
1 tsp garlic powder
1/4-1/2 tsp black pepper
Salt to taste
3/4 cup jasmine rice
2 dashes ceyenne

Here’s Whatcha Do:

Dice all vegetables- set aside

Pr-heat dutch oven over medium heat and add olive oil.

Add diced peppers and cook until they start to soften.

Mix in diced tomato and cook a few more minutes.

Move veggies to side and add ground beef.

Break apart, cover pot with lid and cook a few minutes.

Break apart meat more and start mixing with veggies.

Close lid and keep cooking until beef is mostly done.

Break apart as many clumps as you can.

Mix in tomato paste and then pour in beef stock.

SEASON(I love this part) with oregano, basil, garlic powder, salt and pepper.

Mix well and lower heat to low. close lid but leave a small crack for heat to escape.

Cook 20 min.

Mix in rice, close lid back up and cook until rice is done!

Service with some shredded cheddar on top and you’ve got one happy family!



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