Stuffed Bell Pepper Soup
I love stuffed bell peppers so this soup sounds very delicious, on my to cook list. I will base this on preparing the black beans from dry beans so I will just state cooked beans so you will have to do some planning to make this if you cannot find canned black beans. There is also one shortcut that you can make to save money as well. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams ground beef
- 1 large onion, diced
- 4 large bell peppers, colors are up to you, cut into cubes
- 1 1/2 cups cooked black beans, or 1 can drained and rinsed
- 4 cups beef stock, fresh or from powder
- 2 cups tomato sauce, OR make from a shortcut
- 2 tablespoons Worcherstershire sauce
- 1 tablespoon Italian seasoning
- salt and pepper, to taste
- red pepper flakes, to taste
- hot cooked rice, to serve
Instructions
- Heat a non stick skillet to medium heat and add the onion, when the onion is softened, add the beef and just brown it, season with salt and pepper as you desire. When the beef is just browned, drain the fat and pour into your slow cooker. Add the rest of the ingredients except for the rice. Cover and cook on Low setting for 8 hours or until the pepper pieces are tender, or on High setting for 3-4 hours.
- To serve, place a scoop of hot rice in a bowl, ladle soup over the rice and mix.
Notes
The ground beef would run about 100 Baht/500 grams, grind yourself to save money. For 8 servings, this is about 37 cents per serving.
Shortcut: Tomato Sauce.
Provided by Barefeet in the Kitchen and the link to this recipe is here.
United States.
United States.
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