Recipe: Stuffed Pepper Soup
Yield: 8-10 servings
2 tablespoons extra virgin olive oil
1 medium onion, medium dice
2 teaspoons minced garlic
1 red bell pepper, medium dice
1 yellow bell pepper, medium dice
1 bay leaf
陆 pound ground pork
陆 pound ground veal
1 pound ground beef
Pinch of sea salt
Pinch of fresh cracked black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup tomato juice
2 cans (14.5 ounces each) stewed tomatoes
6 cups beef stock
2 cups cooked rice
Sea salt to taste
Fresh cracked black pepper to taste
8-10 green bell peppers (optional for serving)
Procedure:
1. In a large soup pot over medium heat, add the olive oil and sweat the onions and garlic until the onion is translucent.
2. Add the diced red pepper, yellow pepper, and bay leaf to the pot and sweat an additional 3-4 minutes.
3. Add the ground pork, veal, and beef to the pot and season with a pinch of sea salt and fresh cracked black pepper, dried thyme, oregano, and basil. Stir to combine and brown the meat while stirring occasionally. When the meat is browned, drain and discard any excess fat that has rendered before proceeding.
4. Add the tomato juice and stewed tomatoes to the pot and simmer for 25 minutes while continuing to stir occasionally.
5. Add the beef stock to the pot, bring the soup to a boil, and then reduce the heat to a simmer. Simmer the soup for 45 minutes while stirring occasionally and skimming off and discarding any fat or foam that rises to the surface.
6. When the soup is finished simmering, add the cooked rice to the soup and season to taste with sea salt and fresh cracked black pepper. You can add the rice separately to each serving if you are expecting to have leftovers, as the rice will continue to absorb the soup broth as it sits.
7. To serve the soup in a green pepper – trim the top and bottom of the green peppers so they will stand up sturdy without moving. Also, be sure not to trim too much off the bottom of the pepper so that it will hold the broth of the soup. Using a pairing knife and a spoon, gently remove the seeds and ribs of the peppers to hollow out the inside. Drop each pepper into boiling salted water for about three minutes each or just until al dente. Immediately submerge the peppers into ice water to shock them and stop the cooking process (if serving later). Lightly dab the peppers dry with a paper towel, fill with Stuffed Pepper Soup, and serve immediately.