Stuffed pepper soup (gemista in soup form)
Dimitra's Dishes · ♥ 436 likes · 6.5K views · 4 min video
Read about ground beef in the BrightCulinary Book
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Ingredients
Method
Techniques
- ½ tsp freshly cracked black pepper
- 1 whole onion
Heat a pot over medium heat with about a quarter cup of olive oil; add a finely chopped onion.
- ¼ cup olive oil
- 2 whole bell peppers
Dice two bell peppers and add with a pinch of salt; cook until soft and golden, about eight minutes.
- salt
- 5 cloves garlic
Add five grated garlic cloves and warm a few seconds until fragrant.
- 1 lb ground beef
Add a pound of ground beef, break it up and cook until no longer pink; season with a teaspoon of salt and black pepper.
- 1 tsp salt
- 1 can diced tomatoes
- 1 tsp sugar
- ½ tsp dill
- crushed red pepper flakes
- 2 cup chicken broth
Add a 28-ounce can of diced tomatoes, about a teaspoon of sugar, half a teaspoon of dill, crushed red pepper flakes and two cups of chicken broth.
Bring to a boil, reduce to medium or medium-low and simmer 30 minutes so the sauce reduces a little and the meat cooks through.
- 1 cup Mediterranean rice pilaf with the vermicelli noodles
Stir in a cup of cooked rice pilaf and warm through.
Adding rice inside the soup
- 1 tsp dried oregano
Taste and adjust salt and pepper; add a teaspoon of dried oregano at the end, since long cooking can make it bitter.
Variation: serve the rice alongside instead of in the soup, more like a stew.
Serving options and taste test