Stuffed Pepper Soup

I love stuffed peppers and honestly expected this soup to be a fast and easy ” not as good, but it will do” substitute for the real thing but I was wrong, so, so wrong! I’m a soup person and this may well be THE best soup that I’ve ever eaten! In fact i may even have it for breakfast and I’m literally counting the hours!

Stuffed Pepper Soup

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• Author: The Kilted Chef
• Total Time: 1 hour 5 minutes
• Yield: Serves 4-6 1x

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Ingredients

Units USM Scale 1x2x3x

• 1 lb. medium ground beef
• 1 medium onion, finely diced
• 1 celery rib, finely diced
• 3 peppers(any color) small dice
• 1 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 1 tbsp Hot Under The Kilt Acadian Cajun seasoning ( sub any Cajun seasoning)
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1 tsp salt
• 1 tsp pepper
• 2 14ounce cans petite diced tomatoes
• 1 14ounce can tomato sauce
• 4 cups beef broth
• 2 tbsp chopped fresh parsley
• 1 cup uncooked long grain rice
• cheddar cheese for garnish

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Instructions

1. Place the ground beef in a heavy bottomed soup pot and scramble fry until no longer pink, drain off any excess fat.
2. Add the onion, celery, peppers, olive oil and Worcestershire sauce and sauté until the vegetable begin to soften.
3. Add the Acadian Cajun seasoning, oregano, basil, salt and pepper, mix well.
4. Add the tomatoes, tomato sauce, broth and parsley, bring to a boil, add the rice and reduce to a simmer. Stir in the parsley and cook for 30 minutes.
5. Serve with a topping of cheddar cheese.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Soups& Stews, Beef, recipes