Stuffed Green Pepper Soup

Ingrediencie

*****PRODUCE*****

2 green peppers (2 cups total)

1 part Carrots

1 part Celery

2 parts yellow onion (buy 1 onion)

3 cloves garlic, minced

Package button mushrooms, sliced

*****DAIRY, CHEESE & EGGS*****

1/2 cup milk

1 cup Freshly grated parmesan cheese (with rind)

*****MEAT & SEAFOOD*****

1 lb ground beef

*****SPICES*****

1/2 tsp Cayenne pepper

1/2 teaspoon black pepper

1 tsp salt

*****PASTA & SAUCES*****

1 (14.5 oz) canned whole peeled tomatoes OR canned pured tomatoes

1 tbsp tomato paste

*****OTHER*****

Brown or white rice (to cook and serve under soup) OR egg noodles OR elbow pasta

2 tbsp olive oil

3 cups less sodium beef broth

1 cup water

Splash red wine or red wine vinegar

Postup

Set a large Dutch oven or similar pot over medium-high heat and add enough olive oil to coat the bottom. Crumble the beef into the pot in walnut-size pieces. Cook, stirring and breaking up the meat until it sizzles and turns golden brown, 6 to 7 minutes. Do not season the meat yet—salt will draw out water and delay browning. Use the slotted spoon to transfer the meat to a large bowl, leaving the rendered fat in the pot.

Add the garlic and the soffritto to the same pot. If more oil is needed, add 1 tsp olive oil, and cook over medium heat for 20 mins. Want this base to be nice and softened but not browned so stir often and keep an eye on it.

Next add in the mushrooms and green peppers. Cook down until soft, 5-8 mins. Deglaze the pan with red wine or red wine vinegar.

Add in whole tomatoes, crush down. Add cayenne pepper, salt and pepper.

Add broth, tomato paste, and bring to a boil. Add in parmesan cheese rind to add flavor.

Add beef back into pot. Reduce to a simmer and add in the cooked meat and milk. Simmer 1 hour.

When done, top with parm and mix into soup.

Cook rice on stove top. OR cook up the egg noodles or the elbow noodles, closer to when the soup will be done.

Spoon 1.5 cups cooked rice into bowl and top with 1 cup of soup.