The recipe for Stuffed Pepper Soup is taken from the cookbook Yum and Yummer by Greta Podelski, TV cooking star and a powerhouse creator of delicious food. I got it as a gift from someone who is often subjected to my food. The book is awesome and more than a few of its 150 recipes have become standby must eats at my house. The book is an an example of how important it is for the home cook to always be on the lookout for sources. Over the years I’ve amassed hundreds of recipes from dozens of sources. I’ve cooked the best of them more than a few times each and typically they get a bit of a rework to fit the taste buds of my family. This dish however comes to you in its terrific original form.
Stuffed Pepper Soup has all of the nutritional benefits of a stuffed pepper but, in a soup! Bell peppers are fibre rich and a particularly good source of Vitamin C which is great at battling age related health issues like anemia. And, they are an abundant source of antioxidants which among other things battle inflammation in the body which is another age-related issue.
This soup comes together in minutes. You just quickly sauté the veggies and stir in the rest of the ingredients. But, you do have to simmer it for at least a half hour before it’s ready to serve. It goes wonderfully with salad and flatbread or, serve it over rice and alongside your favourite sandwich.
Finally, the author suggests using a green pepper which for many of us was the pepper that got stuffed while we were growing up but, we’ve also talked about this elsewhere on this blog. Green peppers are in fact the least ripe of the bunch and so have a slightly bitter taste. Feel free to choose a yellow, red or orange bell pepper… or maybe chop up a combination and have them altogether. You’ll be glad you tried this I promise.
Scroll through to learn how to make this delicious dish. If you like what you see, don’t forget to ‘like’ and ‘follow’.
Keeping soup and rice separate is a Veteran Move especially if you have leftovers you plan to eat in the coming days. if you add it to the soup in the pot the rice will soak up all the broth and create a stew-like effect which is not altogether unpleasant but not ‘soupy’ if that matters.
If you keep them separate, you can freeze any leftover soup and label it for another day to serve over freshly made rice. I find freezing cooked rice really doesn’t work. Make it fresh when you’re ready to defrost the soup.
Try this recipe. If you like it… even if you don’t… please comment, let’s talk about it!
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