Frequently Asked Questions
Q: Why did my rice turn out mushy?
A: Overcooked or skipped rest. Never peek during cooking—steam = perfect texture.
Q: Can I use frozen peppers?
A: Never. Frozen = waterlogged mush. Fresh only—soggy disaster otherwise.
Q: Why no flour?
A: Rice thickens broth naturally. Flour = gloppy texture.
Q: Can I make it ahead?
A: Brown meat 1 day ahead (store fond in fridge). Simmer day-of—fresh simmer every time.
Q: Why LOW heat for rice?
A: High heat = exploded grains. Low = tender, separate rice.
Stuffed Pepper Soup
Cloud-soft rice swimming in savory broth, studded with ruby-red peppers. Brooklyn tenement in a bowl.
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes
By: Babcia Zosia (Brooklyn, NY)
Category: Main Dishes
Difficulty: Easy
Cuisine: Polish-American
Yield: 6 Servings
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