STUFFED PEPPER SOUP RECIPE: This is a super flavorful way to change up stuffed peppers. It’s easier faster to make and just as delicious. It’s also good with rice instead of potatoes 🙂
I use the Martha Stewart dutch oven pot, but here is a similar one on amazon that is great too!
INGREDIENTS:
1 lb ground beef
2 large russet potatoes
1 large orange bell pepper
1 large green bell pepper
1 small onion (or half a large onion)
1 tbsp minced garlic
1 can diced tomatoes (14.5 oz can)
1 can tomato sauce (14.5 oz can)
4 cups beef broth (i use beef bone broth)
1 Tbsp Italian seasoning
1 tsp ground thyme
1 tsp salt
1 tsp pepper
3 Tbsp partially dried basil (fresh is great too!)
DIRECTIONS:
1. Prep veggies (peel and chop potatoes into bite size pieces, not too small or they cook too fast and turn to mush). Chop bell peppers and onion into bite size pieces.
2. In a large pot, brown the hamburger meat.
3. Add garlic and cook for a minute or until fragrant.
4. Add the rest of veggies and cook for another few minutes.
5. Add in diced tomatoes, tomato sauce, beef broth, and seasonings,
6. Bring to a simmer or low boil and cook for 10 minutes. Check the potatoes through out to be sure not to over cook them. Turn off heat as soon as they are done. Enjoy!
HERE ARE SOME ITEMS I USE IN MY KITCHEN THAT I LOVE:
* – COOKIE SHEET
* – NON STICK FRYING PAN (NON TOXIC)
* – JELLY ROLL PAN (COOKIE SHEET)
* – INSTANT POT
* – COOKIE AND MUFFIN SCOOPER
* – GLASS MIXING BOWLS
* – MUFFIN TIN
* – LE CREUSET STAINLESS STEEL COOKWARE SET
* – LE CREUSET BRAISER
* – CUTTING BOARD
* – iPHONE STAND FILMING EQUIPMENT
* – CAMERA TRIPOD
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