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.
ground beef or turkey
1 (46 oz) carton
2 (10 1/2 oz) cans
condensed tomato soup
2 (14 1/2 oz) cans
Italian-style diced tomatoes
1 (16 oz) can
dark red kidney beans
celery, finely chopped
green bell peppers, chopped
red bell peppers, chopped
shredded cabbage, optional
1 teaspoon each:
chili powder, creole seasoning, salt, pepper and crushed red pepper flakes
dried parsley flakes
cooked white rice
- 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.
- 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.
- Spoon stuffed green pepper soup over cooked rice.