Stuffed Pepper Soup
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Makes about 8 servings.
2 yellow onions, chopped
2 tbsp olive oil
4 cloves garlic, minced
4-6 red Bellafina peppers, chopped
4-6 green Bellafina peppers, chopped
3 cans (about 45 oz.) petite diced tomatoes
29 oz. tomato sauce
1 tbsp basil
1 tbsp fresh oregano
1 tsp red pepper flakes
1 small handful parsley, loosely chopped
4-5 cups chicken or beef stock, depending on desired consistency
1 lb. ground beef
8 servings white or brown rice, cooked
salt and pepper to taste
sharp cheddar or mozzarella, grated
Heat 1 tbsp olive oil in large sauce pot, add ground beef and cook until browned and crumbled, about 5 minutes.
Remove from heat and set aside in a medium bowl.
Add more olive oil to the same sauce pot and combine the onions and peppers. Cook covered on medium high heat for 7-8 minutes, until the onions are translucent and the peppers are tender.
Stir in the garlic and cook until fragrant, about 1 minute.
Stir in the basil, oregano and red pepper flakes, cook for another minute.
Pour in the diced tomatoes, tomato sauce, stock, parsley and cooked ground beef. Season with salt and pepper and bring to a simmer, covered.
Cook on low for about 30 minutes, stirring occasionally.
Meanwhile, prepare your rice in a separate sauce pot. Place several spoonfuls into each bowl and ladle in a serving of the soup.
Garnish with parsley and grated cheese.
Adapted from partial-ingredients.com