November 2, 2013

Stuffed Green Pepper Soup over Rice

On the Menu Today~
Stuffed Green Pepper Soup over Rice

I love stuffed green peppers and I love soup,
put the two together and what do you have?
You have Stuffed Green Pepper Soup.

Serve this soup over cooked rice or
 feel free to add the cooked rice to the soup.

Stuffed Green Pepper Soup over Rice

  • 2 pounds ground beef or turkey
  • 3 cloves garlic, minced
  • 1 large onion, chopped
  • 1 (46 oz) carton vegetable stock
  • 2 (10 1/2 oz) cans condensed tomato soup
  • 2 (14 1/2 oz) cans Italian-style diced tomatoes
  • 1 cup beef broth
  • 1 (16 oz) can dark red kidney beans
  • 3 ribs celery, finely chopped
  • 2 large green bell peppers, chopped
  • 2 large red bell peppers, chopped
  • 2 cups shredded cabbage, optional
  • 1 teaspoon each: chili powder, creole seasoning, salt, pepper and crushed red pepper flakes
  • 2 bay leaves
  • 2 tablespoons dried parsley flakes
  • 2 cups cooked white rice
Cooking Directions
  1. In a Dutch oven or soup kettle, cook beef, garlic and onion over medium heat until meat is no longer pink. Drain. Add remaining ingredients to dutch oven except cooked rice.
  2. Bring to a boil, reduce heat to simmer, cook uncovered, 45 minutes or until vegetables are tender. Discard bay leaves, spoon cooked rice in soup bowls.
  3. Spoon stuffed green pepper soup over cooked rice.
Soup, Pepper, Rice

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