Goodbye Stuffed Green Peppers, Hello Stuffed Green Pepper Soup! #Recipe
I always have an abundance of green peppers in summer. Extra green peppers get chopped up and thrown in freezer bags because they freeze so well! They are easy to throw in recipes without having to thaw first. One of my favorite recipes is Stuffed Green Peppers, but I have a few problems with them.
They take about 30 minutes to prep, then another 45 mins to bake. So when I have a hankering, I can’t just whip them up. It takes planning ahead and sometimes you never know when you’ll just have that craving!
They always seem a little dry. No matter how I cook them, the rice tends to pull so much moisture out of the meat!
The guess work…Is it done? Is the pepper soft enough? How’s the rice? Is your meat pink?
Not enough sauce. This goes hand in hand with Problem #2. Everyone fights over any of trace of the extra sauce because they need to rehydrate the meat!
The portions are never the same size. Not that I blame anyone but Mother Nature on this one. Not much can be done about how the green pepper grows.
My solution? Stuffed Green Pepper Soup!! It all came to me one night when I was about to start slaving over making regular Stuffed Green Peppers. Let’s be honest, I love cooking for my family, but it shouldn’t take me forever to make a meal. It took me a little bit of trial and error, but I was able to create an EASY and tasty soup my whole family loves!
- 1 lb of ground beef
- 1/4 tsp garlic powder
- 1/8 tsp black pepper
- 1/4 cup of breadcrumbs
- 1 egg
- 1/2 Tbs worcestershire sauce
Mix all of the ingredients above and form bite sized meatballs. I made mine about the size of a quarter.
- 3 1/2 cups of chicken broth or stock(I make my own and keep it in the freezer)
- 1 1/2 cups uncooked instant rice
- 2 – 10 3/4 oz cans of condensed tomato soup
- 8 oz package of frozen green pepper and onion mix – thawed (Feel free to use fresh if you like, but you’ll need to sauté them a bit first to remove the firmness.)
- salt and pepper to taste
In a large pot, bring the chicken stock to a boil. Place meatballs in the chicken stock and boil 5 minutes. Add the uncooked instant rice and green pepper mix, cover the pot and remove from heat for 5 minutes.
Return to medium heat, add both cans of condensed tomato soup and heat through. Salt and pepper to taste. That’s it! Super easy! I hope you enjoy my recipe!!
Let me know below if you try my Stuffed Green Pepper Soup!