From “$50.00 a Week Budget Challenge: Week Four”
Last fall, I decided to come up with 15 different soups to make—one for each week that Sam would be gone. One of my choices was stuffed pepper soup; however, as I looked through the various recipes online, none of them tickled my pickle. Either I didn’t think a certain recipe would provide enough flavor, or a recipe’s flavor profile didn’t appeal to me.
So, as I pondered on which flavors I might enjoy, smoked paprika came to mind. Smoked paprika, yum! I can’t get enough of the stuff, and I’m always looking for an excuse to use it. But smoked paprika on its own would not carry this dish, so I had to think of the perfect complement. It didn’t take long for my mind’s palate to conjure up the perfect answer: Aleppo pepper!
Aleppo pepper is a cornerstone of Middle Eastern cuisine with a rich history dating back thousands of years. Originally hailing from the ancient Syrian city of Aleppo, these plump, red beauties are sun-dried, de-seeded, and crushed into flakes, capturing the essence of the sun-drenched Mediterranean climate.
Today, Aleppo pepper production continues primarily in Turkey and is often labeled as “pul biber” or “Halaby pepper.” But what truly sets it apart is its flavor profile. Forget fiery heat—Aleppo pepper delivers a warm, slow-burning heat with a complexity of sweet, fruity notes reminiscent of sun-dried tomatoes, raisins, and even a hint of citrus.
I don’t often get a chance to use Aleppo pepper. Most often I sprinkle it on top of my homemade hummus. I definitely need more of this under-utilized pepper in my cooking!
Besides the smoked paprika and Aleppo pepper, I added some sweet paprika and just a bit of cumin to round things out. I also thought a couple of spicy peppers wouldn’t be amiss, so I decided to toss in a jalapeño and serrano pepper. Believe it or not, I do not like a lot of heat in my food; I hate feeling that discomfort when I’m eating. However, I do love the spicy taste of jalapeño and serrano peppers.
Finally, I tossed in some Knorr Caldo de Tomate for a bit of a savory, umami boost. If you’re not familiar with it, Caldo de Tomate is a tomato-based bouillon and Latino pantry staple. It packs a punch of tomato, chicken, onion, and spices—perfect for livening up soups, stews, sauces, and rice. I especially like that it has a long shelf life. However, please keep in mind that it is concentrated, and a little goes a long way. If you decide to experiment with this versatile ingredient, start slow and taste as you go.
Fair warning: Caldo de Tomate is chock full of sodium and also contains MSG, which are considerations for some folks (luckily, I am not one of them). I originally bought it to make Mexican rice (this is what Mexican restaurants use in their rice), but I now try to work a bit into anything I can. It’s just perfect in soups! I do recommend that you purchase the granulated form rather than the bouillon cubes; that way you can use as little—or as much—as you like.
One more thing—I am not a meat person; therefore, this recipe only calls for a half a pound of ground beef, whereas most recipes would call for a whole pound. While you can certainly use a whole pound, I’m not sure if it will dilute the overall flavor. You definitely might want to add an extra half or even a full teaspoon of the Caldo de Tomate.
Smoky & Spicy Stuffed Pepper Soup
Ingredients
- 1 tbsp olive oil
- 1/2 lb ground beef
- a bit of salt
- a bit of black pepper
- a bit of garlic powder
- a pinch of red pepper flake
- medium onion diced
- green bell pepper cut in 1/2 inch pieces
- red bell pepper cut in 1/2 inch pieces
- 1 jalapeño pepper sliced into rings*
- 1 serrano pepper sliced into rings*
- 2 tsp Caldo de Tomate granulated bouillon
- 2 tsp sweet paprika
- 2 tsp Aleppo pepper
- 1 1/2 tsp smoked paprika
- 1/4 tsp cumin
- 2-4 cloves garlic minced
- 1 quart chicken broth
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can fire roasted tomatoes
- 1 cup long-grain white rice, dry/uncooked
- 1 1/2 cups water
- 1 heaping tsp Caldo de Tomate granulated bouillon optional
Instructions
To Make the Soup
- Preheat a Dutch oven on medium heat for about 5 minutes. Add olive oil. Brown the ground beef, breaking the meat up with a spoon. While it’s cooking, add a bit of salt, pepper, garlic powder, & red pepper flake to the meat. Cook for 4-6 minutes. Drain fat if necessary.
- Add the onion and all of the various peppers to the ground beef, & turn heat up to medium-high. Cook until vegetables start to soften, about 8-10 minutes. Add minced garlic, cook & stir for a minute. Add Caldo de Tomate, sweet & smoked paprika, Aleppo pepper, and cumin. Cook and stir for about 30 seconds.
- While the vegetables are sautéing, prepare rice (see instructions below).
- Add chicken broth and both cans of tomatoes. Heat through and cook until your vegetables are the desired texture. It won’t take long if you want them to still have a bit of crunch. See note below regarding the rice.** Taste the soup and add salt and/or pepper if desired.
To Make the Rice:
- In a saucepan, combine the rice, water, and Caldo de Tomate. Bring the contents to a boil. Boil for one minute. Place a lid on the saucepan, turn heat to low, and cook for 15 minutes. Remove rice from heat and let rest for 5 minutes. Fluff with a fork prior to serving.
