It’s been over a week since I’ve posted here on Frugal Bites… I’m having withdrawal! It’s not because I haven’t been cooking. It’s mainly because everything I’ve been cooking has been pretty boring, or recipes I’ve already shared with you. However, last night I made a wonderful Stuffed Pepper Soup. I came here right away to record the ingredients and instructions before I forgot, since it was one my husband said, “Definitely make that again!”
Stuffed Pepper Soup
1 lb. ground beef
1 large onion, diced
1 green pepper, diced
1 28-oz. can diced tomatoes
1 8-oz. can tomato sauce
1 1/3 C. beef broth (this made a thick soup. I’d bump it up to 2 C. if you like your soup thinner)
2 C. cooked brown rice
1 Tbsp. Worcestershire sauce
1 tsp. garlic powder
Salt and fresh cracked black pepper to taste
In a stock pot or dutch oven, brown the ground beef with the onion and green pepper. Drain. Add tomatoes, tomato sauce and broth. Simmer for 10-15 minutes. Add cooked rice, spices and Worcestershire sauce. Heat through and serve. Top with cheese if desired.
I make a similar stuffed pepper soup, but instead of rice I use barley. I find that the rice breaks down when the soup is reheated and the barley keeps its shape and tastes as good as rice in the soup.
Karen – I bet it would taste great with barley. I re-heated the soup yesterday for lunch, and the rice was fine. Maybe because brown rice is a bit thicker than white? I don’t know, but I love the barley idea. Thanks for commenting! – Kim