— PrepKit

Stuffed Pepper Soup

Based on the flavours of sweet stuffed bell peppers simmered in a tomato sauce, but a few steps easier.

1 medium	yellow onion
2 stalk	celery
3 clove	garlic
2	bell pepper orange, red or yellow
2 medium	carrot
1 Tbsp.	olive oil
0.5 lb.	ground beef
1 28 oz. can	crushed tomatoes
2 cup	broth
0.25 cup	long grain white rice
2 tsp.	oregano, dried
0.5 cup	smoked paprika
0.25 tsp.	cayenne
0.5 cup	parsley

Serves 2-3

1 medium	yellow onion
2 stalk	celery
3 clove	garlic
2	bell pepper orange, red or yellow
2 medium	carrot

Dice onion. Thinly slice celery. Mince garlic. Chop bell pepper into 1/4-1/2” pieces. Grate carrot.

Heat oil in a large pot over medium heat. When hot add onion and celery, cook until browned, about 8 minutes, stirring occasionally.

Stir in ground beef, cook 5 minutes, breaking apart as you go.

Add garlic cook 1 minutes.

Stir in bell peppers, carrots, tomatoes, broth, rice, oregano, salt, paprika, black pepper and cayenne.

Simmer 15-20 minutes, stirring occasionally, until rice is cooked through.

0.5 cup

parsley

Remove parsley leaves from stems. Finely chop leaves (discard stems). Stir parsley into soup. Taste and add more salt if needed.