It is January. And there is no snow. But the chill in the air still makes it perfect soup weather. And what better soup than one composed of a favorite comfort food – stuffed peppers. I swapped the traditional rice for orzo pasta and used red, yellow, and green peppers for fun. Everyone loved it, the kids especially gobbled it up after hockey practice.
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Stuffed Pepper Soup
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Serves: 8 servings
Ingredients
- 2 cups dry TVP, rehydrated (or 2 pounds ground beef, browned and drained)
- 6 cups water
- 1 can (14 ounces) tomato paste
- 1 can (28 ounces) diced tomatoes, undrained
- 8 cups chopped bell peppers (I used a mix of red, yellow, and green)
- 1/8 cup packed brown sugar
- 2 teaspoons salt
- 2 teaspoons beef bouillon granules
- 1 teaspoon pepper
- 1 cup uncooked orzo pasta (or 2 cups cooked rice)
Instructions
- In a large, heavy bottom pot over medium heat add the first eight ingredients; bring to a boil.
- Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes.
- Add pasta (or cooked rice) and simmer, uncovered, 10 minutes longer.
Adapted from a Taste of Home.
