Sunday, February 28, 2016

Stuffed Pepper Soup

This is a delicious recipe for leftover Stuffed Peppers! 

Stuffed Pepper Soup
Large can tomato juice
2 cubes or tsp beef bullion
2-3 TBSP brown sugar
2 shots of Tabasco Sauce 
salt & pepper

Chop leftover peppers and add rice and beef mixture to liquid. Simmer over low heat, stirring occasionally, for at least 30 minutes. 

Stuffed Peppers
4 - 6  green peppers
1 - 2 lbs ground beef, raw
4 cups rice, cooked
small onion, chopped
1 large can tomato sauce
1 tsp fresh chopped garlic 
or 1/2 tsp garlic salt  1 tsp Italian seasoning 
cumin powder (pinch)
3 - TBSP brown sugar
salt & pepper
sprinkle with love

Slice tops off peppers and save.  Place hollowed peppers in large pan of boiling water for 5 minutes. Remove with tongs or large slotted spoon and set aside.
Chop the saved pepper tops to put in rice mixture. 
Prepare rice. I use Brown Minute rice with microwave directions.
Combine cooked rice, chopped peppers, chopped onion, seasonings, brown sugar and 1/2 can tomato sauce.  Using a teaspoon, place chunks of raw ground beef in rice mixture. Fold gently so pieces of ground beef don't turn to mush. Prepare large baking dish with Pam. Place about 1/2 of rice mixture in bottom of dish. Fill each pepper with rice and set on top of rice in dish.  If you have any rice mixture left, place it in between peppers. Pour remaining tomato sauce over peppers.  Covered and bake at 350˚ for 1 ½ - 2 hours.