Stuffed Green Pepper Soup

Stuffed Green Pepper Soup (SGP for you cool kids)

I DO NOT like stuffed peppers.  I LOVE SGP.

1lb ground beef
2 medium onions, diced
2-3 medium green peppers, diced
1 large and one small can diced tomatoes
1 small can tomato paste
2 c cooked white rice
8 c beef broth

4 beef bouillon cubes
Salt and Pepper to taste

First do this:
In a large stock pot, brown the meat until you can hear it pop and sizzle.  Drain the excess fat from the beef and return to the heat.  Add onions, green peppers, and bouillon cubes.   Sautee until onions are slightly translucent.

Then do this:

Add tomato paste and sauté for about 5 minutes. Add tomatoes, and broth. Simmer on low until veggies are soft.   About 20-25 minutes.

Now do this:

Add rice and bring back to a simmer. Cook until the grains of rice “blossom” by splitting down the middle.

Eat it like this:

Season with salt and pepper to your liking.  Crusty bread always goes well with soup.  So does a warm blanket and a good movie.

If you’re goin’ rogue:
Yes, you can use ground turkey.  Hell, you can even use textured vegetable protein! (TVP for you cool kids)

Add different seasonings and spices!  1 T chile powder and 1 T ground cumin will add a bit of “ole!”  Garnish with freshly torn basil and a little fresh mozzarella for a more Italian flare.

Keep this in mind:

It’s important to caramelize the tomato paste.  If you don’t, you risk having the soup taste raw, or even worse, tinny.