Try this Stuffed Pepper Soup I Recipe
- Carbohydrate 20.2405875574476 g
- Cholesterol 61.68856232 mg
- Fat 13.7708037899712 g
- Fiber 0.639503571798367 g
- Protein 18.6852495529017 g
- Saturated Fat 5.36003704178899 g
- Serving Size 1 1 Serving (178g)
- Sodium 63.3814952133046 mg
- Sugar 19.6010839856493 g
- Trans Fat 1.9903608033442 g
- Calories 284 calories
Step-by-step
- In a Dutch oven brown beef over medium high heat. Drain off any fat.
- Add the peppers to the browned meat and saute for 3 minutes.
- Stir in the tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, salt, pepper and soy sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.
Canned tomato sauce provides the primary liquid base that prevents the ground beef from scorching on the bottom of the Dutch oven during the initial simmer. Without the natural acidity and pectin found in a 29-ounce can of standard tomato sauce, the starches from the rice and the proteins from the beef create a dense, muddy emulsion instead of a brothy soup.
- Brown the two pounds of beef over medium-high heat until the internal temperature reaches 160 degrees Fahrenheit and the rendered fat is completely clear before draining.
- Sauté the chopped green bell peppers for precisely three minutes to soften the cell walls without degrading their structural integrity.
- Substitute cooked white rice with brown rice at a one-to-one ratio only if you increase the simmering time by 15 minutes to compensate for the denser bran layer.
- Store leftovers in an airtight container in the refrigerator for up to four days, keeping in mind that the rice will continue to absorb liquid and thicken the broth over time.
Thick-walled heavy bottomed pots ensure even heat distribution while simmering on low. Monitoring the moisture level prevents burning when using large cuts of vegetables.
