When I have a craving for stuffed peppers, but don't want to wait all day to eat them, stuffed pepper soup it is!
Tools you'll need:
Big soup pot
Cutting board
Veggie knife
Stirring spoon
Rice cooker (or another pot to cook rice)
Measuring cups
Measuring spoons
Liquid measuring glass
Ingredients:
2 lbs lean ground beef
2 lbs either ground turkey or pork
1 extra large onion, diced
3-4 Bell peppers, diced
4-5 large poblano peppers
1 block cream cheese
1/2 - 1 Cup heavy cream
3-4 tsp salt
1 large 28-oz can diced tomatoes
4 cans tomato soup
1 32-oz box of chicken stock
3-4 Tbs each basil, oregano, minced garlic, parsley (more if you'd like more)
2 tbs thyme
4 Tbs worchestershire sauce
1/2 - 1 Cup red wine
Pepper and cracked red pepper to taste
1 1/2 Cups Rice of choice, cooked to instructions (Or instead of rice, peel and cube 3-4 potatoes)
Optional: Add shredded cheese
Instructions:
Brown the meat, salt, peppers, and onions in the soup pot on medium heat. Add all the seasonings, then add the red wine and worchestershire sauce. Let cook for a few minutes, then add the chicken stock, tomatoes, and tomato soup. Cover and let simmer for about 30-45 minutes. If you are doing potatoes rather than rice, add them at this time as well. Simmer until potatoes are cooked. If no potatoes, cook the rice in this time. Cut up the cream cheese block into small cubes and add that and the cream and stir through until combined. Taste it to see if you need more salt or other seasonings. You may also choose to add shredded cheese at this time. Add the rice and stir through. Serve! Mangia!
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