A couple years ago, I had stuffed pepper soup at a local restaurant. Since they didn’t serve it often, I had to come up with my own version. After experimenting with numerous recipes, this is the result:
1 ½ pounds ground chuck
1 cup chopped onion
1 large green pepper, chopped
4 garlic cloves, minced
2 tablespoons olive oil
1 cup uncooked rice (I used organic basmati)
1 15-oz can tomato sauce
1 32-oz carton beef broth
2 cups water
1 large beef bouillon cube (I used Knorr)
1 teaspoon salt
1 teaspoon coarsely ground black pepper
Heat olive oil in a large pot.
Add onions, green peppers, and ground chuck.
Cook until vegetables are tender, stirring occasionally.
Stir in garlic.
Add beef broth, tomato sauce, rice, bouillon cube, salt, pepper, and water; heat to boiling over high heat.
Cover and reduce heat to low; simmer, 1 hour or until rice is tender.
Sometimes we put non-dairy sour cream on top, or chopped avocados, or non-dairy cheese, but most of the time we just eat it like it is. I hope you enjoy it!