Stuffed Pepper Soup Re-Shoot!
By: Kecia’s Flavor Breakthrough!
This is actually a re-post of a recipe I originally did in 2013. I just really didn’t like the photos, so I spent the time to photograph it again and I was pleased how they turned out so I am replacing the old post with this new pretty update! I hope you like it as much as I do! This soup is actually something my family asks me to make often. Enjoy!
Stuffed Peppers are one of my favorite and my family’s favorite things to eat! I love how the pepper flavors the filling so wonderfully! It is such a nice way to use your summer veggies, too! But, in the winter, as you know, I am all about soups and casseroles! I combined the great stuffed pepper with the yummy soup to come up with this outrageously good meal! (It also gives me a chance to sneak in a few extra veggies!) Come hungry, this is a really hearty and thick soup!
Serves 10 – 12
- 1 pound ground beef (I get the leanest I can)
- 1 pound Italian Sausage
- 2 tbsp. olive oil
- 2 bell peppers, diced
- 1 onion, diced
- 1 carrot, chopped
- 1 stalk of celery, chopped
- 2 cloves garlic, minced
- 2 cups diced tomato
- 4 cups tomato sauce
- 3 cups beef stock
- 1 cup whole grain rice
- 1 Tbsp. herb paste (or 2 tsps. Italian seasoning)
- 1 Tbsp. red pepper paste (or 1 tsp. crushed red pepper, optional)
- Salt and pepper to taste
- 1 cup spinach, julienned
- ½ cup shredded mozzarella cheese
- Optional shredded Parmesan cheese
In a large stock pot brown your ground beef and sausage.
Drain and rinse the excess fat with hot water and return to pot.
Add olive oil, peppers, onion, carrot and celery.
Cook until onion becomes slightly translucent. Add the garlic and cook an additional minute.
Now add the diced tomato, tomato sauce, beef stock.
Now the rice, herb paste, red pepper, paste and salt and pepper. Stir to combine, bring to a boil, reduce heat, cover and simmer about 40 minutes or until veggies are tender and rice is cooked. Test your seasoning and adjust. Sometimes I add a little more Italian season and salt.
Stir in the spinach.
Cook a couple more minutes until spinach is cooked.
Ladle into bowls and sprinkle with cheese. Serve hot. I like to serve with Crusty Parmesan Rounds!
Old Post… what do you think?