Amish Stuffed Green Pepper Soup

With the approach of cooler autumn weather, many Amish cooks turn their attention to seasonal soons.  Amish Stuffed Green Pepper Soup is typical of what you'd find in an Amish kitchen, with late-season peppers being plentiful.  Now, what is going to vary from kitchen to kitchen is how much "spice" to add.  Smoked paprika, onion powder, and garlic powder are nice additions to this soup and I'll put them in the recipe below as optional, because you don't have to add those to still get a really nice soup.

Bell peppers are a popular Amish garden item. They are easy to grow and low in calories, so slicing them and snacking on them are delicious (but not low cal if you slather them in dip). In fact, if you have the opportunity to drive through Amish country late in the summer, peppers should be plentiful. They tend to really become bountiful late in the season and keep on coming until the first frost quashes the garden.

🙋 FAQ

Chop them finely and for added color and flavor enhancement, you can use red and yellow bells also!

As an aside, I don't know why this recipe is called "Stuffed Green Pepper Soup" because there is nothing in the recipe about stuffing the peppers. I think this is "stuffed green pepper deconstructed soup". It has all the flavors of stuffed green peppers, but in soup form, kind of like if you call something "cheeseburger soup."

Green peppers by themselves, I don't think, have a ton of flavor, but when you combine them with these ingredients, they really stand-out.

• 1 pound ground beef, browned
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• 2 tablespoons
• Parmesan cheese
• 1 pint tomato juice
• ⅔ cup rice, cooked
• ⅛ – ¼ cup brown sugar, or to taste
• 2 green peppers, chopped

• 1 teaspoon smoked paprika   optional
• 1 teaspoon onion powder optional
• 1 teaspoon garlic powder optional