Sure! Glad you are going to try it. Six months later and It is still one of my favorite soups. That for watching! Ingredients 1 pound ground beef 2 tsp salt 1 tsp black pepper 1 onion, diced 4 cloves garlic, minced 4 Green Peppers, chopped 2 cans Rotel tomatoes 1 - 14 ounce can diced tomatoes 1 - 14 ounce can tomato sauce 1 tsp oregano 1 tsp thyme 1 tsp ground basil ¼ cup brown sugar (optional, but recommended) 8 cups beef broth 1 cup uncooked rice Directions 1) In a Dutch oven over medium heat, cook beef until no longer pink, breaking into crumbles. Salt and pepper beef to taste. 2) Stir in onion, garlic, green pepper and cook until peppers and onion are soft. 3) Add Rotel, and tomatoes, and tomato sauce. Cook until bubbly. 4) Add oregano, thyme, basil, brown sugar, beef broth, and rice. Simmer for 45 minutes. 5) Serve and enjoy!
This soup tastes just like you are eating a stuffed pepper. I've had other suggest adding cabbage, or adding cream cheese crema at the end. I haven't tried those things but they sound good. Good luck with your soup, and thanks for watching!
Glad you liked it. It is a regular item on the menu around here. So good, and so easy to make. The Rotel gives it a nice zing. I have to balance the cans of Rotel/tomatoes to keep Mrs. Paul Plays With Fire happy. If I go all Rotel, it is a bit too zippy for her taste. Good luck, and thanks for watching!
The cream cheese idea is very interesting! I will try that next time I make it for family. Thanks so much for watching, and thanks for taking the time to say hello!
A year later and it is still one of my favorite soups, and a guaranteed crowd pleaser. It also freezes well. I hope you enjoy it, and thanks for watching!
That's so wonderful my mom went to Cozumel before she passed away about 4 years ago. My husband and I are going to visit some of my family from my dads side for Christmas hopefully I'm making this tonight looks super delicious 😋
i'm so glad your Mom got to Cozumel before she passed. It is such a wonderful place. Yes, this soup is very delicious, and so easy to make. Thanks for watching!
Paul, I love your bell pepper soup recipe I am going to try mine with green , yellow,red, and orange bell peppers and some home made corn bread . Thank you for your bell pepper soup recipe and your step by step and ingredients thank you and may God Bless 🙏
Thanks so much for taking the time to leave a comment! Your multi-colored bell peppers and cornbread sound like wonderful upgrades. Good luck with it, and thanks for watching!
𝙀𝙭𝙘𝙚𝙡𝙡𝙚𝙣𝙩!!! The only difference between your recipe and mine is that I put the tomato and garlic pieces into a blender so that it comes out like a purée. This way I can extract every last bit of flavor and juices from them. At times, for variety I will use cabbage instead of rice. Sometimes I'll use both. Like you said, in cold winter nights you want hearty soups like this to warm you up and to strengthen you against the harshness of the seasonal elements. So great of you to share this delightful recipe. Keep up the good work.
@@paulplayswithfire Oh, by the way, my favorite variation is when I go whole hog and put in chicken wings, pork meatballs, and ground beef. The flavor is sooooo good!
@@merccadoosis8847 That sounds real good. That is taking this soup to the next level. Thanks for taking the time to comment, and adding much to the conversation.
Been making this for years! At least 20! I use a variety of peppers In mine, not just green. Whatever you used in making stuffed peppers, use for the soup!
I'm going to use your recipe for this on my live Thursday and I'll be sending a few folks your way. I"m just getting started doing lives on facebook and then uploading them on youtube just so I have some content. On my last live we decided we were going to do this soup next week because we've never made it before. I watched alot of videos but yours looks the best!!! Thank you for sharing it!
Thanks so much for watching, and for choosing our recipe for your show! I watched some of your Greek pasta salad show, and that looked really good. Good luck with making stuffed pepper soup. It really is one of my favorite soups right now.
@@paulplayswithfire We made this soup tonight on our live and it was absolutely delicious. It tastes just like stuffed bell peppers!!!! Thank you for sharing this with us!
I don't think that will hurt anything. You just might get a little deeper tomato flavoring. Not a bad thing, really. And you may need to thin it a bit. Again, good luck with your soup!
Yes, it is a 5.5 quart. It is a le Creuset size 26. I use it for so many things. It is my desert island pot. Thanks for asking, and thanks for watching!
I'm not sweets fan at all. I tried it with the brown sugar, and I tried it without. IMHO with the brown sugar is better. There is enough acidity from the tomatoes, that the sweetness melts into the background. Try half and see how it goes. Let me know. Thanks for watching!
Yes, it freezes very well! We usually make 3-4 times as much a we need, and freeze the excess in 4 cup containers. It is just as good coming out of the freezer. Maybe better. The frozen soups are also great for sharing with others. Thanks for asking!
The white on the inside of a le Creuset does stain with use (and mine is very well used). It doesn't affect the cooking ability of the pan. There is a process that you can use to remove the stain. I did it once, but it only lasted a few cooks, then it was right back to what you see here. I'm a function over form kind of guy, so it doesn't bother me. I would rather have the superior cooking ability of a le Creuset over any other Dutch oven. YMMV. Thanks for watching!
Upon further review, maybe it is time to go through the cleaning process again. Might be worthy of an episode just for that. It isn't that difficult. Then we will see (with video evidence) what it does, and how long it stays clean.
@@paulplayswithfire It has to be porous (on a microscopic level) for it to be happening in the first place. I would venture a guess that cleaning it would give OK results, but your going to get it back in short order. Your approach is probably more sensible. (ignore it) Or make it a once a year ritual.
I typically don't drain off the fat after browning meat, but that is a personal preference thing. Inn my opinion, fat is flavor, and by draining the fat, you also drain off the flavor. But that can be a bit much for some folks. Good luck with your soup!
@@paulplayswithfire interesting I can’t digest beef without getting a migraine when why that is I don’t know. I use ground turkey and add chicken broth. I’m sure your soup tastes better. Thank you. What about cabbage soup can I find it in your bos
@@Jean-w5o Ground turkey should work just fine for this soup. Sorry to hear about the migraines. Those are no fun. I haven't done a cabbage soup video yet, but that sounds like a good idea! I also had a viewer comment on this stuffed pepper soup video, that they added cabbage to this recipe. That sounds like a good addition. Go ahead! Try it!
