Stuffed Pepper Soup

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!

Stuffed Pepper SoupStuffed Pepper Soup

 

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:

  1. 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.
  2. 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.
  3. 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.
  4. Add napa cabbage, cook an additional 30 minutes.  Adjust seasoning to taste.
  5. 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

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