Let’s talk peppers – add those chopped greens into the pot. They’re not just about color; they add a fresh, slightly tangy flavor that’s key to our stuffed pepper homage.
Seasoning is everything. Salt, pepper, garlic powder, oregano, basil, and red pepper flakes join the party now, turning our simple soup into a complex masterpiece.
Bring the concoction to a boil, then reduce the heat. Let it simmer. This is where patience pays off – as it gently bubbles away, the magic happens. The flavors marry and intensify.
Finally, stir in the cooked rice. It adds that comforting carb element, making our soup a hearty meal that’ll stick to your ribs in the most delightful way.
Serve it up hot. Garnish with a sprinkle of fresh parsley for that herby brightness and a restaurant-worthy presentation.
Cooking Tips:
Brown your beef well – it’s not just about cooking it through, it’s about caramelizing the proteins for that deep, rich taste.
If you find the soup too thick, splash in a bit more broth to reach your desired consistency.
Taste as you go – the power of seasoning is in your hands. Sometimes, all it needs is a pinch more salt.
Don’t skip the simmer! It’s essential for the flavors to develop fully.
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