Gluten-Free Stuffed-Pepper Soup
You'll be surprised by just how easy it is to throw together this rustic, one-pot, stuffed pepper soup. Packed with spice and flavor, this gluten-free recipe is perfect for the need of an internal hug.
Prep Time: 15 mins | Cook Time: 1 hour | Total Time: 1 hr 15 mins
Why Gluten-Free?
I've eaten a considerable amount of stuffed-pepper soup from numerous people and recipes; all the ones that are cooked with either rice or cauliflower within the soup itself always end up being mushy or tasting overbearing. The ratio is never right. Let alone, it's not really accommodating to those in the household or family who are intolerant to certain food groups.
That's why I always exclude major starches from my soups, let people add their own. In this case, I prefer to eat this stuffed-pepper soup over some roasted potatoes or straight-up plain, whereas my significant other prefer it over rice. In any case, you can never go wrong excluding starches.
What Makes This Stuffed-Pepper Soup Different?
Oh, it's got a kick, baby. It's not a crazy one, but you defiantly feel it going down. Perfect for those cold winters, or when you're under the weather. This soup gots protein, veg, broth, and is the ultimate cure-all for epic hangovers.
Key Ingredients:
Two medium-sized bell peppers, julienned then cut into thirds.
One celery stick, cut finely
Half medium onion, diced
Five baby carrots, diced
Five tablespoons of olive oil
Half tablespoon of salt
One tablespoon (or approximately 25 grounds) of coarse black pepper
One pound of ground beef
Half tablespoon of granulated garlic
One tablespoon of paprika
Half teaspoon of red pepper flakes
One teaspoon of ground cumin
Half teaspoon of cayenne pepper
One 14.5oz can of roasted tomatoes
Half tablespoon of tomato paste
One quart (4 cups) of beef stock
One teaspoon of Worcestershire sauce
A few squirts of liquid smoke
How To Make This Recipe:
In a large pot or a dutch oven, combine the olive oil, bell peppers, onions, celery, carrots, ground beef, salt, and pepper.
Place the pot on high heat, mixing the contents and de-clumping the ground beef as you go. Cook until everything is incorporated, the onions are translucent, and the ground beef is nearly done (approximately 15-20 minutes)
Place the stovetop heat down to low.
Add in the granulated garlic, paprika, red pepper flakes, ground cumin, cayenne pepper. Mix until fully incorporated.
Add in your can of tomatoes, tomato paste. Mix and incorporate once again.
Now add in the beef stock, Worcestershire liquid, and liquid smoke. Mix well.
Cover and bring the stovetop heat up to medium-high.
Bring the contents of the pot to boil, then reduce the heat to a medium-low. Allowing for a slight, slow, simmer.
Cook for approximately 30-40 minutes.
Serve and enjoy!
Important Notes:
Just like a good stew, keeping this in the fridge will help the flavors marinate some more. A second and third-day soup always tastes best.
The spice level to this dish has a good kick. Feel free to omit or lessen the red pepper flakes or cayenne pepper seasonings within this recipe.
You are perfectly allowed to use any ground meat you have available, ground turkey, vision, pork, and lamb all work very well in this recipe.
You can serve this over rice, wheat bulgar, roasted or baked potatoes, or any starch you prefer.
Nutritional Facts:
The recipe above makes roughly 6 servings, one cup each.
Calories 276 | Total Fat 16.9g | Saturated Fat 3.7g | Cholesterol 68mg | Sodium 591mg | Total Carbohydrate 5.5g | Dietary Fiber 1.6g | Total Sugars 2.7g | Protein 25.7g
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