I'm not really paying attention to the heat that's outside right now. I'm busy prepping for fall weather (that has yet to show up) by starting early on my soup game. Yes, you heard me. We got us some soup!
I don't really care much for cold soups, or gazpacho, so there hasn't been much soup love on this blog since I made Broccoli & Cheddar Soup this past spring. But that is about to change, my friends. This year, I'm starting out with a variation of one of the first recipes I've ever made: Stuffed Peppers. Even though I only posted a crockpot stuffed peppers recipe on this blog last year, I actually made an oven-based version of this dish years before that. Maybe even as far back as 2009? Oh, where has the time gone!
Anyhow, I can't explain my love stuffed peppers. It's one of those things that just exists. Since I can't get enough of them, I immediately latched onto this recipe when I saw it on my assigned blog for this month's Secret Recipe Club: Cookaholic Wife. Nichole is the brainchild behind this delicious blog. She first started cooking to escape burnt meals served up by her mom. She recounts a few hilarious stories in this post called "My Mom Can Burn Water. Can You?" I am thankful that I haven't had any of these incidents occur in my life, though they are pretty funny in hindsight! I also wasn't the best cook for a long time but, like Nichole, I eventually taught myself a thing or two in the kitchen in order to escape the ramen noodles and frozen pizza dinners that were becoming waaaay too frequent at one point. I'd also like to mention that Nichole has a recipe called Nichole's Famous Crab Dip. While I ran out of time this month to test this dish out, rest assured that I'm keeping this one in the archives to revisit someday soon! That dip sounds absolutely amazing!
So let's get back to this soup for a minute. I'd like to point out that while this dish can be created fairly quickly, you can also save yourself some time by prepping the peppers and onion the day before. I did just that and when I made this soup, it honestly took me almost no time at all. It definitely wasn't a lot of work! I love dishes like this that can be made so easily as a weeknight dinner, but can still pack a ton of flavor. I'll definitely be adding this soup to my regular rotation of dishes to make during the fall and winter months.
Stuffed Pepper Soup
very slightly adapted from Cookaholic Wife
makes 6-8 servings
- 1 lb lean ground beef
- 1 large onion, finely diced
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 3 cloves garlic, chopped
- 2 cups chicken broth
- 2 14.5 ounce cans diced tomatoes
- 1 3/4 cups tomato sauce
- 1/2 teaspoon oregano (or marjoram)
- 1 cup finely shredded Mexican cheese (or mozzarella cheese)
- 3 cups rice, cooked
- red pepper flakes, to taste
- salt and black pepper, to taste
1) In a large pot, over medium-high heat, add the ground beef. Toss in salt and pepper as well.
2) Brown the beef until most of the pink has disappeared. Drain any excess fat which is rendered out of the beef. Reduce the heat to medium-low.
3) Add in the onions, peppers, and garlic. Saute for about 5 minutes, stirring frequently.
4) Pour the chicken broth, diced tomatoes, tomato sauce, oregano, and red pepper flakes into the pot.
5) Reduce the heat to low. Cover the pot and simmer for at least 30 minutes. Add salt and pepper to taste after simmering.
6) Portion out the rice so that there is 1/2 cup of rice in each bowl. Ladle the soup on top of the rice. Sprinkle 1/4 cup of the cheese on top of everything. Serve warm.