Stuffed pepper soup

So, I decided I'd post both stuffed pepper soup recipes--the original, and my adapted version to taste more like what I grew up with, since my mother made stuffed peppers with taco meat and Spanish rice.

First, the original version:



Stuffed Pepper Soup
Serve 6 (or 3 hungry bikers)
398 cals 5.6g fat (1.9g saturated) (without cheese)

1lb LEAN ground beef
1 lg onion, diced
1cupsuncooked, 2 cups cooked rice (I love to use wild rice)
1 can Hunts flavored diced tomatoes (Red pepper and fennel, roasted garlic, sweet onion etc) (14.5oz can)
1 can tomato sauce (14.5oz can)
1 tsp dried oregano
1 tsp basil
½ tsp salt
¼ tsp pepper
1 box chicken stock (32oz)
2 cups water
2 tbsp powdered beef stock
3 bell peppers (I use 1 big green pepper then 4-5 red and 4-5 yellow BABY bell peppers)
Cheese for topping (optional)

1. In a large soup pot coated with cooking spray, over medium-high heat, brown the grown beef with the onions and rice. I know that sounds odd, but browning the rice gives it a nice nutty flavor – do not allow it to burn!! 2.  Meanwhile dice your peppers into small ½" pieces, set side. 3.  Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, water, and powdered beef stock, then allow it to come to a boil. 4.  Reduce heat, cover and allow it to cook 20 minutes then add the peppers and allow it to cook another 20-30 minutes (some types of rice may need longer cooking times)

Serve with cheese on top (optional)

Now, I used garlic and onion canned diced tomatoes, and it turned out really good.

And then, I got a couple of new things and tried again:


Mexican Stuffed Pepper Soup


1lb LEAN ground beef
1 lg onion, diced
1cups uncooked rice
1 can Hunts flavored diced tomatoes
1 can enchilada sauce
1 can tomato paste
2 tsp taco seasoning
½ tsp salt
¼ tsp pepper
1 box chicken stock (32oz)
2 cups water
2 tbsp powdered beef stock
3 bell peppers (I use 1 big green pepper then 4-5 red and 4-5 yellow BABY bell peppers)
Cheese for topping (optional)
  
The instructions are, obviously, the same.  The enchilada sauce comes in 10 oz cans, and is a lot thinner than tomato sauce, so I added the tomato paste.  I also only have 14.5 oz cans of chicken stock on hand, so I used that, and don't have any beef stock--however, I've noticed that Swansons is starting to sell canned and boxed beef stock in our local stores.

Both versions are absolutely delicious, filling, and they actually keep you from getting hungry again later, unlike a lot of soups.  Personally, I like my version better, but your mileage may vary.

It really does make a lot, so you'll want a 5-7 quart dutch oven or stock pot to make this in.  There is no way you can do this in a standard 2.5 quart pot.  And unless you're feeding a hoarde, you will have leftovers.  And a lot of them.

But that's okay--this is something that's almost better the second (or third) day.