Inside Out Stuffed Bell Pepper Soup

My daughter loves Stuffed Bell Peppers. However, the work involved is too much for this lazy cook. Here is an easy compromise to make me look like a star cook without the hassle.

If you are like us, time at the end of the day is crazy. Making supper became a point of frustration because of the time involved. After all, cooking from scratch is time consuming. It took me two decades to finally make the time to batch cook and freeze meat for quick grab and go meals. I brown eight pounds of ground beef in one day. Then, I portion the beef in 1/2 pound servings into vacuum bags and store in the freezer for future meals. Why did this take me so long to finally do after all these years? It’s a sanity saver.

So get out your Dutch Oven for this easy savory filling meal.

Inside Out Stuffed Bell Pepper Soup

• 1 pound of Ground Beef
• 1 Carrot, peeled and chopped
• 1 Yellow Onion, diced
• 3 Stalks of Celery, chopped
• 2 Large Bell Peppers, chopped
• 28 oz can of Crushed Tomatoes
• 15 oz can of Tomato Sauce
• 6 cups of Broth
• 2 T Smoked Paprika
• 3 T Oregano
• 1 t Garlic Powder or 4 garlic cloves, minced
• Salt and pepper to taste
• Cooked Rice

Brown the ground beef in a Dutch Oven, then strain if needed. Add the olive oil to the pot then add carrots, onions, celery, and peppers. Toss occasionally until onions are translucent. Stir in paprika, oregano, and garlic. Add broth, crushed tomatoes, and tomato sauce. Add more oregano, salt and pepper to taste. Cook low and slow for about 1 hour. Add cooked rice before serving. Serve topped with grated cheddar cheese and sour cream.