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Greetings, lovers of cuisine! Now that winter is on the horizon, there’s nothing better than curling up with a cup of hot soup.
Although some of you may be interested in the cleansing effects of a prolon soup cleanse, today we’re exploring a more comforting cuisine—stuffed pepper soup!
How this recipe captures the spirit of comfort food is beyond my ability to put into words.
It transports me to my youth, when deciding which game to play next was the most difficult decision to make.
A riot of taste and texture, similar to a classic stuffed pepper but without all the work of filling.
Flavor Profile: Beyond the Simple House of Peppers
Even though bell peppers are the main attraction, this is more than simply a pepper house.
No way! All the fixings for a balanced dinner are here.
The umami-rich chopped tomatoes and tomato sauce build upon the sweetness of onions and bell peppers, which in turn complement the rich lean ground beef.
Use one pound of lean ground beef as an ingredient.
1/4 cup of extra-virgin olive oil
Season with salt and pepper.
Chopped onion, one yellow
1 chopped red bell pepper
Half of a chopped green bell pepper
minced garlic, two cloves
chopped tomatoes, two cans 1.5 ounces each
Tomato sauce, one can 1 gallon
1. A 14.5-ounce can of beef broth with reduced sodium
Chopped fresh parsley, about a handful
A little amount of dried oregano and basil
1 cup of rice, either white or brown
Cheese, such as mozzarella or cheddar, if preferred
Instructions
Step One: Get the Meat Cooked
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