This smoked stuffed green bell pepper soup is the perfect way to make use of those hard-earned peppers from your garden. The secret ingredient? A whole chicken! It’s a delicious, homey meal in one pot that can be on the table in less than an hour.
The “big green egg stuffed peppers” is a dish that has been made on the Big Green Egg (or Kamado Joe). The dish is usually smoked and then filled with cheese, cream, or sour cream.
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Another delectable Big Green Egg creation is this Green Pepper Soup with Smoked Stuffed Peppers. It has a great taste balance and just the right amount of heat. You won’t be sorry if you try Troy Cleveland’s Green Pepper Soup with Smoked Stuffed Peppers.
Ingredients for Green Pepper Soup with Smoked Stuffed Peppers
Ingredients
- 1 pound of ground beef
- 1 pound ground sausage, preferred Bob Evan Zesty
- 3 ea. – Chopped Large Green Peppers
- 1 ea. – Diced Large Sweet Onion
- 3 garlic cloves, minced
- Black pepper, 1 tbsp
- 1 teaspoon — Dizzy Pig’s Swamp Venom or regular salt
- 1 teaspoon cumin powder
- 1 teaspoon — Franks Red Hot Original is the preferred hot sauce.
- 1 tablespoon garlic granules
- 1 ea. – Tomato Paste from a Small Can
- Diced Tomatoes with Jalapenos, 1 ea Alternatively, use your favorite peppers.
- 1 tblsp. Italian seasoning
- 2 ea. beef broth cans
- 2 CUP RICE (WHITE)
How Do You Make Green Pepper Soup With Stuffed Peppers?
To start making this Green Pepper Soup with Smoked Stuffed Peppers you’ll need ground beef, zesty sausage, onion, garlic & green pepper.
Begin by removing the green pepper’s insides and slicing them. Set away after you’ve finished.
Do the same with the onion as you did with the green pepper.
Brown the spicy sausage and pork with the onions and garlic in a cast iron pan. The cast iron skillet is the recommended pan since it not only cooks evenly, but it can also be transferred from the stovetop to the Big Green Egg, reducing the number of dishes!
Simply add the peppers after the meat and sausage have been browned and continue to simmer until the peppers are soft.
Add the additional Ingredients after the peppers are tender.
Begin by adding the rice.
Then there’s the tomato paste and chopped tomatoes.
Season to taste with the Italian seasoning.
After you’ve combined all of the Ingredients, the green pepper soup is ready to be smoked on the Big Green Egg!
On the Big Green Egg, how do you make stuffed green pepper soup?
Start the Big Green Egg and set the temperature to roughly 325 degrees. To avoid the bottom of the soup from burning, the Green Pepper Soup with Smoked Stuffed Peppers should be cooked over indirect heat.
Simply place your plate setter / conve”egg”tor in the oven with the feet facing up to cook over indirect heat. After that, add the grill grate and you’re ready to go.
Allow the Green Pepper Soup with Smoked Stuffed Peppers to boil for around 2 hours after the Big Green Egg is set to 325 degrees. The broth will continue to cook until the rice is tender (no longer crunchy). When you’ve done that, the soup is finished and ready to eat.
Cooking the white rice separately in a rice cooker is another option for speeding up the procedure. After the soup has been simmering for approximately 2 hours, add the rice, mix everything well, and serve.
Time to Prepare: 20 minutes
Time to prepare: 2 hours
2 hours and 20 minutes total
Green Pepper Soup with Smoked Stuffed Peppers
Ingredients
- 1 pound of ground beef
- Bob Evan Zesty 1 pound ground sausage is preferred
- 3 large chopped green peppers
- 1 large diced sweet onion
- 3 garlic cloves, minced
- 1 teaspoon of black pepper
- 1 teaspoon Dizzy Pig Swamp Venom Or Regular Salt
- 1 teaspoon cumin powder
- 1 teaspoon hot sauce (we recommend Franks Red Hot Original)
- 1 tablespoon garlic granules
- 1 tbsp. Tomato Paste in a Small Can
- Diced Tomatoes with Jalapenos, 1 ea Alternatively, use your favorite peppers.
- 1 teaspoon of Italian seasoning
- Beef Broth, 2 cans
- 2 cups rice (white)
Instructions
- Brown the beef with the onions and garlic in a cast iron pan.
- Cook until the peppers are soft, then add the peppers.
- Add the additional Ingredients after the peppers are tender.
- If you finished the preceding procedures on the stove, transfer the skillet to the Big Green Egg.
- Cook for 2 hours before adding the rice and serving.
Smoking the peppers before stuffing them is a great way to infuse flavor into the peppers without adding any extra fat. This recipe is perfect for summertime, and can be made on the Big Green Egg (Kamado Joe) or in a regular oven. Reference: healthy stuffed peppers.
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