Stuffed Pepper Soup

Step 1

Note: The rice is cooked separately in this recipe to ensure that it doesn’t soak up too much broth in the soup. This allows leftover soup and rice to be stored separately as well, as the rice continues to soak up broth during storage. This soup freezes very well, the rice can also be frozen in a separate storage container.

Step 2

Heat the olive oil in a 4 ½ quart soup pot over medium-high heat. Season the ground beef with salt and pepper and add it to the pot. Cook and crumble it for 3 minutes. Add the onions and cook for 5 more minutes, or until the beef is brown and cooked through. Drain grease.

Step 3

Reduce heat to medium. Add the garlic and toss to coat. Add the diced bell peppers and let them soften for 3 minutes.

Step 4

Add the seasonings, diced tomatoes, tomato sauce, Worcestershire sauce, hot sauce, and brown sugar. Stir to combine, then add the beef broth and chicken broth.

Step 5

Bring to a gentle boil, then reduce to a simmer. Cover partially and let it simmer for 30 minutes, stirring occasionally.

Step 6

Add 1 ½ cups chicken broth to a small saucepan and bring it to a boil. Add the rice and submerge it in the liquid. Bring back to a boil. Cover tightly and reduce to a gentle simmer, cook for 15 minutes. Turn heat off. Let the rice sit in the pot, covered, for 10 full minutes. Any rice stuck to the bottom will release during this time. This will yield 2 ¼ cups of flavorful rice. Note: Other varieties of rice can be used and will require different amounts of liquid and simmering time. (Refer to package for instructions.)

Step 7

Remove the soup from the heat and stir in the shredded cheese, (if using).

Step 8

Spoon the rice into serving bowls and ladle soup on top. If you don’t anticipate leftovers, you can add the rice right to the soup pot. Serve!