Try this Stuffed Pepper Soup recipe, or contribute your own.
- Carbohydrate 351.997645797164 g
- Cholesterol 616.8856232 mg
- Fat 140.301904634358 g
- Fiber 29.20785951114 g
- Protein 201.025173865333 g
- Saturated Fat 53.97923067023 g
- Serving Size 1 1 recipe (4829g)
- Sodium 4941.49579877603 mg
- Sugar 322.789786286024 g
- Trans Fat 20.5735830137197 g
- Calories 3470 calories
Step-by-step
- Brown Ground Beef and drain.
- Add to slow cooker with all other ingredients and cook on low 8-10 hours.
Swapping long-grain white rice for parboiled rice prevents the grains from completely disintegrating during the lengthy slow-cooker process. Extended simmering dissolves starches, which alters both the liquid density and the integrity of the bell peppers. Managing these opposing textural elements requires careful attention to the initial browning phase and the cooling schedule.
The Second-Day Transformation
Resting overnight in the refrigerator allows the flavors to meld, though it also creates a dense mass as the starches continue absorbing free moisture. Reheating requires adding a splash of water or additional beef broth to thin the thickened base back to a proper consistency. Store this mixture in a sealed container for up to four days at or below 40 degrees Fahrenheit.
Preserving Structural Integrity
Prolonged heat turns bell peppers into mush if they are added at the very beginning without sufficient mass to protect them. Cook the ground beef thoroughly and drain excess rendered fat before combining everything, ensuring the final dish maintains distinct components rather than a uniform puree.
