Prep 15 mins
Cook 45 mins
A meal on its own!!! Tastes just like stuffed peppers without all the glamour. Truly easy and satisfying. Comfort food at its finest. Can easily be prepared in a crock pot...at step 3 just throw it in the crock on med for 7 hours . It freezes nicely too!
- In a large dutch oven brown meat and onion with salt and pepper.
- Add green pepper to partially cook - 5 minute.
- Add remaining ingredients.
- Bring to a boil,.
- Reduce heat and simmer 45 min untill rice cooked and peppers tender.
- Top with Parmesan or cheddar and serve with crusty bread.
The best soup I have ever eaten...the vinegar makes it!
My husband and I thoroughly enjoyed this soup. It's a bit on the sweet side, and I was surprised when my husband took his first sip of the soup, and didn't add any Tabasco to it (like he usually does when I make soups that have a tomato base to it). Hubby said it was very good made as is. The next day when I reheated the soup, I found I needed to add some liquid to it, so I poured in a bit 'Spicy Hot' V-8 Low-Sodium Vegetable Juice. The small amount I added, didn't make the soup spicy or hot, but it did take away a bit of the sweetness to it. The soup still tasted wonderful, and we certainly enjoyed the leftovers. I did want to mention... when making this soup, I did use 1-lb. of ground venison, 1-lb. (85% lean) ground beef, a mix of red & orange chopped bell peppers (2 cups), 1-(32 oz.) box beef broth, plus I used a 1/2 teaspoon each: table salt, seasoned salt, and white pepper. By the way... I found it only takes 30 minutes to cook the rice, so that's how long I simmered this soup. Marmie, this soup is quite tasty, and I look forward to making it again. Thank you for sharing this recipe!
I halve the recipe since there are only 2 of us. Making another batch for some elderly friends and my MIL. This is delicious and very easy. It does get better the 2nd day, if it lasts.