Thursday, June 26, 2014


600 grams ground beef
1 large yellow onion
6 medium red bell peppers
3 tablespoons olive oil
100 grams uncooked long grain rice
300 ml tomato puree
2 litres vegetable bouillon
1 ½ teaspoon salt
1 teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon smoked paprika

Stuffed pepper soup recipe

Cut the onion into thin slices and dice the peppers. Thoroughly wash the rice and set it aside. Heat the olive oil in a large pot over medium heat, and add in the ground beef and onions. Cook it, breaking the meat up as you stir, until the beef is no longer pink and the onion is soft. Add the spice blend and cook for 5 more minutes, stirring often. Add half of the vegetable bouillon, tomato puree, diced peppers and rice, stir well, cover the pot and let it simmer for about an hour. Stir it frequently and add the rest of the bouillon as it cooks. Make sure the soup isn't getting to thick, because it will burn. Finally, taste and adjust the seasoning and serve warm. Yields 8 servings.