Sunday, April 16, 2017

Stuffed Pepper Soup

Check out the history of the D.W. Ferry Seed Company 

I made a great soup the other day, said my husband who doesn't like a) soup for a meal and b)  stuffed peppers.    I was reminded of this soup the other day, thanks to FB "On This Day" feature, since I saved a recipe last year at this time.    I can remember years ago, when I bought a half bushel of green peppers right before the first frost from a farmer up in Romeo, and I struggled with what to do with all of them.   This recipe would have been a good answer, had I known about it.   The FB recipe I saved  via Pinterest save I had seemed to have a lot of issues, so I just used it as a guide and went my own way.  Note the brown sugar is key!     

I realize that my soup isn't very photogenic, but it was really delicious.   Even my husband, who shouldn't have liked it at all, really did enjoy it.  Here's how I made it.....

Stuffed Pepper Soup
Makes 10 servings

2 lb. ground beef
1 c. white rice
2 c. water
4 green peppers, seeded and chopped into 1/4 inch pieces
1 onion, chopped similarly
28 oz. can diced tomato
27 oz. can tomato sauce
1/4 cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon pepper
2 c. water

Brown ground beef in a large Dutch oven   Meanwhile, in another pot, cook rice in water until tender.     Add peppers and onion to beef and saute until soft, about 10 minutes.   Add rice and remaining ingredients and simmer 30 minutes.  

I ended up freezing the leftovers for my son to enjoy when he doesn't have time to cook.

No comments: