Sunday, February 24, 2013

Stuffed Pepper Soup

We've made Classic Stuffed Peppers the Betty Crocker way for years, so I was a bit leery of this new thing going around - Stuffed Pepper Soup.  One of my co-workers brought me some that his SO had made (she's a great cook!), and it was pretty darn good, so I set out to make my own.  I used the basic recipe and ingredients from our standard stuffed pepper recipe and the end result was really tasty!

Here's what I did:

3 green peppers, quartered, seeded, cored, ribs trimmed
3 cloves garlic, minced
one medium yellow onion, chopped fine
1 teaspoon dried basil
1 teaspoon dried oregano
15 oz can tomato sauce
1 can tomato soup
1 lb ground round
1/3 cup minute rice

Boil the peppers in a large pot of water for about 5 minutes.
**Save 2 cups of the water, discard the rest of the water. 
Remove the peppers, cool, slice and chop coarsely (1" x 1/2" chunks).
Put the pot back on the burner and brown the beef in it, breaking up the beef as you cook it. When the beef is about half way done, add the onion and garlic. Finish browning the beef and if there's a lot of grease, drain some off.
Add the basil, oregano, rice, tomato sauce and soup. Add the reserved water and stir well. Bring to a boil, then reduce and slowly simmer ~20 minutes uncovered, stirring often (don't let anything stick to the bottom!).
Served topped with shredded mozzarella and with some crusty bread.
Yummy!  Thanks, Renee!