I love to cook! But not not ALL the time to be honest so for me it is essential to make delicious meals that can easily be stored in the freezer to use on days when me and my partner just don’t feel like cooking (or sneaking ourselves to family lunches). One of such meals is the stuffed bell pepper soup which is quite honestly one of my favourite things to eat and I probably could live off of it (with a piece of chocolate and ice cream here and there).
We’ve been eating and cooking these for as long as I can remember and with all kinds of bell peppers cream colored ones are my absolute favorite, followed by green bell peppers so these are the ones that I’d recommend but other colors work just fine too!
This recipe is very flexible – you can add more or less seasoning, change the meat to rice ratio (I’m all up for more rice while my partner is all up for more meat) to make them to everyone’s liking.
Stuffed Bell Pepper Soup
This recipe is for 8 to 10 peppers (this can vary though depending on the size of them).
- 2lbs (1kg) ground meat (lean beef or pork and beef combo)
- 1/2 cup (handful) of rice
- 8 to 10 large bell peppers
- 1 large onion
- 3 to 4 garlic cloves
- 1 egg (recipe also works without egg)
- salt, pepper, sweet paprika
- vegetable oil
For the soup/sauce
- tomato sauce (about 10 ounce / 3 dl)
- some oil
- 1 small spoon of sugar
- table spoon of sweet paprika
- bay tree leaf (gives extra taste but you can leave it out)
- optional – a tablespoon or two of flour to make the soup thicker
Prep: chop the onions, crush the garlic. Cut of pepper tops.
In a bowl bring rice to a boil and let it “half” cook until it is tender (5-15 minutes depending on rice and pot). Let it cool down
Put meat in a larger bowl. Season it with salt, pepper, chopped garlic and sweet paprika. Add rice and mix well.
Pour some oil into a pan and add chopped onions – cook until they turn yellow(ish). Add to the meat. Add an egg and mix it well (best done with hands). Start stuffing the mixture into peppers :).
For the soup/sauce put all of the ingredients into a large pot (large enough to also fit the peppers). Bring to boil and put in peppers. On medium heat cook for about an hour and a half – there you go easy peasy – although it does take it’s time.
Goes well with bread but you can also serve it with mashed potatoes.