Spicy Stuffed Pepper Soup

I’m drowning in ground beef.  That sounds really disgusting and terrible, sorry for the unappealing visual image.  But we have A LOT of ground beef in our freezer, like I’m talking 30-ish pounds.  We went halvsies on a half of a cow with our friends, and man, that’s a lot of meat.

I’m trying to think of ways to use the ground beef in ways other than meatloaf and burgers.  I started researching soups and found lots of renditions of a stuffed pepper variety.  So after some research and some digging through my fridge, I threw this together.  It really warms you up on a chilly day and packs a nice little kick of spice.
stuffed pepper soup

you will need:
1 pound ground beef
½ teaspoon cayenne pepper
½ teaspoon smoked hot paprika (regular paprika would be fine, too)
salt & pepper
2 tablespoons olive oil
1 medium yellow onion, chopped
3 cloves garlic, chopped
1 large or 2 medium sweet red or yellow peppers, chopped
1 large or 2 medium poblano peppers, precooked, skinned and chopped*
1 – 14 oz. can crushed tomatoes
4 cups beef broth
1½ cups cooked brown rice
sour cream & chives for serving

In a large saucepan, brown the beef over medium-high heat, draining off the excess liquid.  Season with cayenne, paprika, salt and pepper then let brown a bit more.  Reduce heat to medium, and add the olive oil, chopped onions, garlic and sweet peppers and sauté for about 8 minutes, stirring every so often.

Add poblano peppers, tomatoes and broth.  Season again with salt and pepper.  Cover, reduce heat to low and let simmer for 20 minutes.  Add in cooked rice just before serving.  Serve in bowls with a dallop of sour cream and some chives.

*I just throw mine on the grill until they are charred, then cover with plastic wrap for 20 minutes, peel and chop. Here’s a helpful post for roasting poblanos from This Gal Cooks.

What do you think?  What are your favorite recipes that use ground beef?  Please share!

serves: 6
time: 40 minutes
cb original recipe

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