Скачать или смотреть Big Pepper Harvest? Deconstructed Stuffed Pepper Soup | Recipe in the description

This deconstructed stuffed pepper soup recipe is perfect for using up an abundance of garden peppers. Instead of stuffing them, I transform this classic dish into a hearty soup packed with sweet peppers, tomatoes, and savory beef. The fragrant basmati rice adds a nutty richness that complements the garden-fresh flavors perfectly. This soup only gets better over time, making it ideal for meal prep and leftovers. In this video, I’ll walk you through the process from harvesting peppers to enjoying the first bowl of this fall favorite. Full recipe in the description below!

Give this deconstructed stuffed pepper soup a try, and let me know what you think in the comments!

Deconstructed Stuffed Pepper Soup Recipe
Ingredients:

1 cup basmati rice
1 tablespoon olive oil (for toasting rice)
2 cups water
1 teaspoon salt (for rice)
1 pound ground beef
2 tablespoons olive oil (for sautéing)
1 large sweet yellow onion, diced
6-8 mixed sweet peppers (bell, cubanelle, Anaheim), chopped
1 head garlic, minced
12 medium tomatoes, diced (or use about 6 cups canned tomatoes)
2 tablespoons Herbamare seasoning salt (or to taste)
1 teaspoon black pepper (or to taste)
Fresh chives for garnish

Instructions:

Heat 1 tablespoon of olive oil in a medium pot over medium heat. Add the basmati rice and toast it, stirring frequently, until it's lightly golden and fragrant (about 3-4 minutes). Add 2 cups of water and 1 teaspoon of salt. Bring to a boil, then reduce heat to low and simmer, covered, for 10-12 minutes. Remove from heat and let the rice steam with the lid on until you're ready to serve.

In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Remove the beef with a slotted spoon and set it aside.

In the same pot, add 2 tablespoons of olive oil. Once heated, add the diced onions and cook for 3-4 minutes until soft. Stir in the chopped sweet peppers and sauté for another 5-7 minutes until they start to soften.

Add the minced garlic and cook for 1 minute, just until fragrant. Stir in the diced tomatoes and let everything cook together for about 5 minutes until the tomatoes begin to break down.

Add the Herbamare seasoning salt and black pepper, then return the browned beef to the pot. Stir everything together and bring the mixture to a simmer. Lower the heat and let it cook for about 1-2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld together.

To serve, spoon the soup into bowls and top with a scoop of the basmati rice. Garnish with freshly chopped chives. Enjoy!

For Leftovers:
Mix the rice into the soup before refrigerating. The rice will soak up the flavorful broth, making the soup even tastier over the next few days.