We love Stuffed Green Peppers. It's the perfect fall and winter comfort food. Sometimes (i.e. most days) I don't have the time to make the full recipe, which is why one day I thought maybe I could turn the flavor of stuffed green peppers into a soup. It's now one of my favorite fall and winter soups that's just as tasty as the original, but in a "dump and simmer" form. When I started trying freezer meals I wanted to include this one as a freezer alternative. So here it is - Stuffed Green Pepper SOUP!
Stuffed Green Pepper Soup
2 large green peppers, chopped
Pinch of salt
3/4 lb. ground beef
1 small onion, chopped
1 14.5 ounce can diced tomatoes
2 T. Worcestershire sauce
1 tsp. oregano
1- 2 cans beef broth
Cooked rice (for the day you eat this meal)
Brown ground beef with onion and if freezing set aside to let cool.
Place chopped green peppers, salt, diced tomatoes, Worcestershire, oregano, and beef mixture into a freezer bag. Freeze.
Thaw when ready to make and place beef mixture into a large pot on the stove. Add 1-2 cans of beef broth and here's where I just eyeball it - I usually add what broth I have and add water until it looks like enough for our family. Roughly it comes out to 2 cans of broth and 3 cups of water.
Let simmer for 1-2 hours. I used to add rice while it cooks but I never liked how the rice turned out. Sometimes it was over cooked, sometimes it was under cooked. I much prefer to just add cooked rice to the pot right when we serve.