Friday, December 3, 2010

Stuffed Pepper Soup

It snowed all day yesterday, our first real snowfall of the season. It was blustery and cold, and I was so glad to be home, all snug and warm and cozy. It's still snowing today, and I'm looking forward to a lunch of the leftover Stuffed Pepper Soup that I made for supper last night. It's a hearty, stick-to-your-ribs kind of soup that warms you from the inside out. Great for the long,cold winter that's ahead of us!

Stuffed Pepper Soup

1 pound lean ground beef
1 cup diced green pepper
1 cup diced onion
1 (28 ounce) can tomato sauce
1 (28 ounce) can petite diced tomatoes
2 T. brown sugar
½  tsp. dried oregano
½  tsp. dried basil
1 cup water
2 beef bouillon cubes
½ tsp. salt
¼ tsp. pepper
2 cups cooked rice

In a large stock pot, brown the ground beef. Drain the fat. Add the pepper and onion. Cook until the onion is translucent but not brown.

Add the tomato sauce, tomatoes, brown sugar, oregano, basil, water, and bouillon cubes. Season with salt and pepper.

Cover and simmer for about 45 minutes, until the peppers are tender.

Add the cooked rice. Simmer an additional 15 minutes, then serve.

Recipe Notes:
- Adjust herbs, salt, and pepper to your taste.
- A nice variation is to substitute ground turkey for the ground beef.
- The soup thickens up after the rice is added. If it gets too thick for your taste, add some beef broth.

1 comment:

  1. I was looking for a stuffed pepper soup and came across this one.I saved this site to my favorites,so when I was ready to cook I would have it.I just seen that you are in Prosperity!I'm in greene county just passed nineveh!What a small world...oh and the soup was wonderful! Thanks!


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