We love stuffed peppers; perhaps you do too. This soup gives you all the flavor with less work. Try it today!
Ingredients
3-4 pcs of bacon, small diced (opt)
1 onion, small diced
3-4 cloves garlic, minced
oil for onions if omitting bacon
2 stalks celery, thinly diced
2 -4 bell peppers of your choice, medium diced
1 bay leaf
1 tsp dried oregano
1 tsp marjoram
1 tsp paprika
1 tsp dill weed
2 tsp sage
2 tsp Montreal seasoning or similar seasoning
1 lb ground meat, spicy Italian sausage is great
2 oz red wine
1/2 T Worcestershire sauce
15 oz tomatoes, diced with juice
15 oz tomato sauce or marinara
12 oz chicken or beef stock
1 1/2 cup rice, cooked
tt salt and pepper
scallions
sour cream
Parmesan cheese
Fresh parsley
Instructions
Please read Susie’s Tips and Tricks
1. In a large pot cook bacon until slightly crisp. Remove and set aside.
2. Now add onions and garlic. Let soften a few minutes, add celery and peppers. Now add bay leaf, oregano, marjoram, paprika, dill, sage, Montreal or similar seasoning.
3. Add ground meat of your choice. Cook until 70% done. Add red wine and Worcestershire. Let cook off a couple minutes.
4. Add tomatoes and sauce, chicken stock, and cooked rice. Season with salt and pepper and any extra of the noted above herbs and spices. Don’t boil the soup; just lightly simmer to warm up nicely and finish off cooking the beef. Add the crispy bacon and serve with garnishes as desired.
Susie’s Tips and Tricks
Adjust this recipe as desired. If you aren’t fond of dill, omit.
Use ground beef or pork, or your preference. Just don’t overcook.
Omit the rice if you want to keep the carbs lower. Use one of those 90 second prepared rice packets if desired. You may want to freeze leftover rice for soups.
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