Stuffed Pepper Soup

Is it weird to coin a phrase referring to your style of cooking? Is it weird to coin a phrase on your own blog? Is it weird to coin a phrase using your own name? Is it weird that, when I asked myself these questions, I found none of the above weird? No to all.

To “Emilyize” a dish, is to pack the dish full of fresh, flavorful, and wholesome ingredients. Stuffed pepper soup was a recipe I stumbled upon a couple years ago. The idea of having a stuffed pepper without the hassle of preparing it was appealing to me. I just wish I would have thought of it first! I Emilyized this old recipe and made it my own.

As Autumn gently pokes her way through summer, you’ll be well fitted with a bowl of this stuffed pepper soup and plenty of easy Emilyized Autumn meals. Stay tuned!

Ingredients:

2 tbsp, plus 2 tsp olive oil
1 onion, chopped
4 garlic cloves, minced
2 red bell peppers, chopped
2 yellow bell peppers, chopped
2 lbs ground sirloin
1/2 lb sweet Italian pork sausage (Chicken sausage can also be used.)
28oz can chopped tomatoes
2 15oz cans tomato sauce
2 cups low sodium, fat free chicken broth
2 tsp dried oregano
1/4 cup fresh parsley, chopped
1 rosemary sprig, left whole
kosher salt, to taste
freshly cracked black pepper, to taste
red pepper flakes, to taste (I added 1/4 tsp)
1 head of napa cabbage (approximately 1 1/2 pounds), finely sliced
3 cups cooked long grain white or brown rice
fresh parsley, for garnish
sour cream, for garnish (optional)

Directions:

Heat 2 tbsp olive oil in a stock pot over medium heat. Add onion and cook for 4-5 minutes. Add garlic and cook 1 minute until fragrant. Add bell pepper and cook for 5-6 minutes until softened. Add Italian sausage and cook for 5 minutes until cooked through, breaking up into small pieces with a wooden spoon. Note: If you are using sausage links, remove casing.
Meanwhile, in a separate pan heat 2 tsp olive oil over medium high heat. Add ground sirloin and season with salt and freshly cracked black pepper, and cook 8-10 minutes until cooked through breaking up into small pieces with a wooden spoon. Drain any grease and add to stock pot.
To stock pot add chopped tomatoes, tomato sauce, chicken broth, oregano, parsley, rosemary sprig, 2 tsp salt, freshly cracked black pepper, and red pepper flakes. Stir to combine and bring to a boil. Once boiling, decrease heat to low, cover and simmer for 1 hour, stirring occasionally.
Add napa cabbage, cook an additional 30 minutes. Adjust seasoning to taste.
To serve, ladle soup into a bowl and top with 1/3 cup cooked rice, fresh parsley, and sour cream (optional).

Servings: 9

Recipe adapted from Skinnytaste