UnStuffed Pepper Soup
UnStuffed Pepper Soup
UnStuffed Pepper Soup is a Fall comfort food that is fairly easy to prepare and makes great leftovers. I often make Stuffed Peppers and let’s be honest, it can be a lot of work. This UnStuffed Pepper Soup gives you all those same flavors in soup form. This soup recipe is fairly simple to make. I suggest making a large batch of this soup and share with a friend or put some in the freezer for a quick and easy meal for another day.
Charred Peppers Add Flavor & Texture
My recipe calls for the added step of charring the green peppers BEFORE adding them to the UnStuffed Pepper Soup. I char my peppers on my grill, you can also do this CAREFULLY on your stove if you have a gas stove right over the burner or in your broiler. You want to make sure that the skin gets nice and black on all sides. When the whole pepper is completely charred, place the peppers in a bowl and cover with a lid for one hour. The steam will help the skin to easily rub off when the peppers are cool enough to handle.
Often times, people tell me they do not like green peppers because they give them heartburn, this steps removes the skin and therefor should eliminate any acid reflux. This step also gives the peppers a great texture and adds a really nice, slightly, smokey flavor. If this step seems intimidating to you, you can skip it and just chop your peppers as you normally would and sauté them with the other veggies in this soup.
Good Quality Tomatoes Make The Difference
I like to buy the better, more expensive canned tomatoes for this recipe. Since the broth is all tomato based, I think it is important to have really good quality tomatoes. This also gives the soup a really great, fresh flavor and really compliments the green peppers.
UnStuffed Pepper Soup In the Crock or on The Stovetop
I share my stovetop method for this recipe but once you sauté everything, you can add this soup to the crock pot and let it slow cook all day. This is a great soup to keep warm in the crock on a Fall day when everyone is eating at different times. I keep a loaf of crusty bread to serve it with and some great quality butter.
Soup For A Friend
We all have a friend or relative who needs some help with meal time. This is a fantastic soup to freeze to bring to a friend in need when the situation comes up. It is also a great soup to freeze to be able to thaw for when you need dinner on a busy day. I love to serve this soup with a really great salad. My Pizza Salad is a great salad to serve with this soup, you can CLICK HERE to get my Pizza Salad Recipe.
Separate Is Better
I cook the rice separately for this soup. The rice added to the soup while cooking or storing soaks up all the delicious broth. Therefore, cook the rice separately and add it to each bowl when you are ready to serve. The Full, Printable Recipe is below!
UnStuffed Pepper Soup
This soup is much easier to make than actual stuffed peppers and it cures that Stuffed Pepper Craving. This soup is the ultimate Fall comfort food. This recipe also freezes really well and is the perfect soup to bring to a friend in need.
- 3 lbs of Ground Beef
- 6 Green Peppers
- 1 Large Yellow Onion, Diced
- 2 Carrots, Diced
- 2 Celery Ribs, Diced
- 2 28 ounce cans of crushed tomatoes
- 1 28 ounce can of diced tomatoes
- Olive Oil for cooking
- 3 cups of cooked, white rice
- 2 tablespoons of oregano
- 4 to 6 cups of water
- 1/2 tablespoon of white sugar
- 1 tablespoon each of garlic and onion powder
- 2 tablespoons of a good quality powdered bouillon, I like Better Than Bouillon Beef
I prefer to char my green peppers and remove the skin. This adds flavor and to me, makes a better texture. This step is in the recipe, but you can skip this step to save time and just chop your peppers as you normally would.
- Wash your green peppers, and then place on the grill or in the broiler on a high flame, turning occasionally until all the skin is charred black on all sides. When they are charred, add them to a bowl and place a cover over them for one hour. After one hour, rub the skin off all the peppers, removed the seeds and chop the peppers into bite sized pieces.
- In a large soup/stock pot, add some olive oil and sauté your onions, carrots and celery until soft and golden brown.
- Add your ground beef and cook fully, making sure to break up the beef into a fine crumble as you cook. Drain the beef if needed.
- Season your beef and veggies with the garlic and onion powder, salt and pepper to taste, sugar and oregano.
- Add your cans of tomatoes and bring to a simmer, simmer for 15 minutes.
- Add your chopped green peppers, then the water and the beef bouillon.
- Bring to a simmer, and simmer 45 minutes to one hour.
- Serve and add the cooked rice to each bowl. I keep the rice separate from the soup, as the rice will absorb all the broth in the soup if you keep it in the fridge for leftovers.
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