I spent a little time looking at recipes for using up peppers. I ran across one called stuffed pepper soup. I usually look at several recipes to get an idea of the range of possibilities and ended with one that used half ground beef and half Italian sausage.
I had several Anaheim peppers I needed to use. They have a thick skin so I roasted them to help get those off.
Let the roasted peppers sit in a bowl for 20 minutes, covered, and the skins will come off easily. I do it over a bowl full of water to help with the removal.
I picked a couple of nice green bells, and chopped them, the roasted Anaheims, and a big sweet onion.
Chop a couple of cloves of garlic while you are at it.
Brown the meat, spoon out excess grease, and add the peppers and onions, cook until they are soft – 5 minutes or so.
I added a quart of the tomatoes I stewed and canned last year, a can of tomato sauce, and 3 or 4 cups of chicken stock. I seasoned with granulated onion, granulated garlic, dried herbs like basil, marjoram, thyme, oregano, and a few bay leaves. Salt and pepper to taste.
It’s good over pasta, too. This recipe was received with much enthusiasm around these parts.
6 thoughts on “Stuffed Pepper Soup”
Comments are closed.
That looks so yummy! And you know how I love soup.
LikeLiked by 1 person
Mrs J was raving about it, urging me to make moar!
LikeLike
wow ! that looks wholesome
LikeLiked by 1 person
Thanks!
LikeLiked by 1 person
Pingback: Tidbits | What's 4 Dinner Solutions
Pingback: A Little Lasagna | What's 4 Dinner Solutions