Stuffed Pepper Soup

Winter is near friends, here on the farm we’re bunkering down & preparing for a long, cold one. Although winter can be rough, I have to admit it’s one of my favorite times of the year to be in the kitchen & cooking. Being a midwestern girl at heart, heartier fare is something I’ve grown up with & genuinely enjoy cooking. Speaking of growing up, Italian food was always a staple at home, whether it was spaghetti & meatballs, lasagna or stuffed peppers – my Mom always made it look easy!
This soup takes the classic stuffed peppers recipe you grew up with to the next level, adding additional flavor & heat from the roasted poblano but staying true enough to the original recipe that it’s reminiscent of childhood – GO CALL YOUR MOM – let her know you love her… and her cooking!
Stuffed Pepper Soup 
Here’s What You’ll Need: 
✅1.5-2lbs of Ground Beef (farm fresh dontcha know!) 
✅2 Cans (12-14oz) Fire Roasted Tomatoes 
✅1 Can (12-14oz) Tomato Sauce
✅1/2 Can Water*
✅1/2 Medium Yellow Onion; chopped
✅1/2 Medium Green Bell Pepper; chopped
✅1/2 Medium Red Bell Pepper; chopped
✅1 Poblano Pepper; roasted, skin removed, chopped
✅2 Cloves Garlic; chopped
✅3-4 TBSP Fresh Parsley; chopped
✅2 TBSP EVOO (Extra Virgin Olive Oil) 
✅1 TSP Dried Basil 
✅1 TSP Dried Oregano 
✅1 TSP RPF (Red Pepper Flakes) 
✅1 TSP Fresh Cracked Pepper 
✅1 TSP Salt 
✅1 Cup Uncooked Brown Rice 
*If you happen to have beef stock or broth on hand feel free to sub! 
Let’s Get Started:
1. Break out your favorite soup pot, I grabbed my 7.25Q Le Creuset & heated up 1 TBSP of EVOO over medium-high heat. Once hot, crumble in your beef & season with salt & fresh cracked pepper. Cook until browned, then drain & set aside on a plate. 

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2. Ensure to discard any remaining fat in the pot. Add the remaining 1 TBSP of EVOO & toss in your chopped onions, bell peppers & poblano & sauté for 3-5 minutes. Next, add in your chopped garlic cloves & sauté for an additional 1-2 minutes. 

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3. Once combined, add in the fire roasted tomatoes, tomato sauce & 1/2 can of water. Stir… 

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4. Next, add the parsley, basil, oregano, and RPF. Now, if you can get your hands on fresh basil or oregano by all means feel free to swap them out, but being that it’s the middle of winter & I threw this together last minute this evening – dried will have to do this time! 

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5. Check your seasonings & adjust as needed – including adding a touch of salt & fresh cracked pepper. Once seasoned to your liking, add your cooked beef back in & bring the soup to a boil. After a few minutes reduce the heat to low, cover & simmer for 30 minutes. 

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6. While your soup simmers, prepare your rice on the side. I bring 1 cup of brown rice and 2 cups of water to a boil in a small pot. Once it reaches a boil reduce the heat to low, cover & simmer for 20-25 minutes – ensuring to stir occasionally to check for doneness. 
To Serve:
 1. Scoop 2-3 spoonfuls of rice into your bowl & cover with a ladle (or two!) or the soup; voila! 
2. You could totally garnish this with some additional fresh parsley or cheese if you’d like; but for tonight The Farmer & I decided to go naked (hey now!) 

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No matter the garnish or the serving details, this is one delicious addition to your winter soup repertoire. 
Give this one a whirl & let me know what you think!
Bon Appétit! 

 

 

Adapted from: Cooking Classy  

 

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3 thoughts on “Stuffed Pepper Soup

  1. Pingback: Whole30 – Week Two | The Farmer's Spoon

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