Stuffed pepper soup: Easy and perfect for fall
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Stuffed pepper soup: Easy and perfect for fall

This recipe is a version of stuffed peppers, but simpler to prepare.

Stuffed pepper soup (Photo by Jessica Grann)
Stuffed pepper soup (Photo by Jessica Grann)

As the weather changes and summer turns into fall, I start making soup again. This recipe is a variation of my mom’s recipe — it gives you the warming flavor of stuffed peppers, but it’s easier to prepare and to serve. The soup also freezes and rewarms well.

Stuffed pepper soup
Serves 8

2 tablespoons oil
1 large onion, diced
1.5 pounds ground beef
6 cups beef broth or 6 cups of water with 6 teaspoons of Osem beef consommé or the equivalent of bouillon cubes. The ratio for Telma cubes is 1 cube to 2 cups of water.
5 bell peppers; you can use all green, but I use 3 green and 2 red peppers, seeded and cut into 1-inch cubes.
1 can condensed tomato soup
2 15-ouonce cans diced tomatoes
2 tablespoons tomato paste
3/4 cup of ketchup
1 cup white rice
1 teaspoon sweet paprika
½ teaspoon black pepper
Salt to taste (optional; I find that this recipe really doesn’t need any)

Add the oil to a large soup pot and sauté the onions for 10 minutes over medium heat.

Add the ground beef, chop and cook until browned, another 7-10 minutes.

Add the beef broth/bouillon and water, chopped peppers, and all other ingredients and spices except for the rice.
Bring to a boil, then bring the heat down to low and allow to simmer uncovered for 1 hour and 20 minutes.

Raise the heat to high and bring to a boil, then stir in the rice, cover and turn off the heat.

Stir every 10 minutes and re-cover. Repeat 3 times. This allows the heat of the soup and the warmth from the turned-off burner to do the work without overcooking the rice.

Bless your hands and enjoy! PJC

Jessica Grann is a home chef living in Pittsburgh.

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