Friday, October 4, 2013

Stuffed Bell Pepper Soup

Oh my goodness this was so yummy. I actually doubled it and froze half. With fall and winter coming (for all you people lucky enough to not habitat the surface of the sun), this is a GREAT recipe to keep on hand. This bell pepper loving family will be making this often.

I made it with ground turkey, but italian sausage, ground beef, or ground chicken would be equally good. Or any combination there of.

You can make this more or less bell pepper-y too

Stuffed Bell Pepper Soup


1 lb ground meat
1 onion, diced
2 cloves garlic, minced
1 jalepeno, deseeded and deribbed, diced (optional)
5 bell peppers, cut into 1 inch squares
8 cups low sodium chicken broth
1 14 oz can petite cut diced tomatoes, not drained
1 small can tomato sauce
2 bay leaves
1 tsp basil
1 tsp oregano
couple shakes hot sauce
salt and pepper to taste

2 cups cooked rice
1 cup shredded cheddar cheese

Brown meat, onion, garlic, and jalapeƱo in a large skillet on medium until meat is done.

Add meat mix, bell peppers, broth, tomatoes, tomato sauce, bay leaves, basil, oregano, and hot sauce.

Bring to a boil, reduce to a simmer, and cook until peppers are desired doneness. 15-30 minutes

Serve over a scoop of rice and top with cheese.

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