I spent a few nights a week in middle school popping pre-stuffed peppers in the oven for a quick dinner after ball games. Green pepper sliced open and chocked full of oozing beef, chopped tomatoes, and mozzarella cheese. It was one of my favorites.
When I heard the word "stuffed pepper soup" this past spring, I thought someone was talking about putting the ingredients into the pepper, soup-style. You know, like pouring chicken broth in and dumping in some beef chunks.
Surely, I was confused. How would you cut into that? Do you use the pepper as a cup and then drink? Wouldn't the pepper get hot? Or would it leak? And how would you get a mouthful of the fresh pepper with the savory meat?
It turns out stuffed pepper soup is a thick chili recipe, tomato-based, served with white rice and seasoned with brown sugar. It's not what I expected but, when I found a recipe of my mom's, I was not disappointed!
I enjoy this more than stuffed green peppers now.
Prep Time: 15 minutes
Cook Time: 45 minutes
- ¼ cup dry white rice
- 2lbs ground beef
- 1 can tomato soup
- 1 can tomatoes, diced
- 2 cups green peppers, chopped
- 2 cubes beef bouillon
- ¼ cup brown sugar, packed
- 2 teaspoons salt
- 1 teaspoon pepper
- Steam ¼ cup dry white rice, according to the packaging.
- In large saucepan, on medium heat, let beef sit until brown.
- Add tomato soup, diced tomatoes, rice, green peppers, beef bouillon, brown sugar, salt, and pepper. Bring to boil. Reduce to low heat.
- Cover and simmer for 35 minutes, or until peppers are tender.