stuffed red/green pepper soup
(1 rating)
Here's a different twist on stuffed pepper soup with V-8 juice and chicken stock, not the traditional tomato sauce and beef stock. Serve with a dollop of sour cream or some of your favorite shredded cheese. Add a piece of corn bread on the side and you'll be warm this winter!
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(1 rating)
yield
serving(s)
method
Stove Top
Ingredients For stuffed red/green pepper soup
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1 lbground chuck
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1/2 to 3/4 lbground pork
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1medium to large chopped onion (about 1-1/2 cups)
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1 tspchopped garlic
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3 cchopped red or green peppers (or mixed)
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1 candiced tomatoes (14.5 oz)
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2 cchicken stock
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1/4 cbrown sugar
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1 Tbspworcestershire sauce
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1 bottlev-8 juice (46 oz.)
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2 ccooked rice
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salt and pepper to taste
How To Make stuffed red/green pepper soup
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1Cook rice and set aside. Brown ground chuck and pork. Drain and set aside.
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2With a little olive oil, saute onions in a soup pot or dutch oven. Add chopped peppers; saute for a few minutes so they are still firm. Add chopped garlic towards the end (so it doesn't burn). Add diced tomatoes.
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3Mix together the chicken stock, brown sugar and worcestershire sauce in a bowl. Add this mixture to pot.
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4Add V-8 juice and rice.
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5Salt and pepper to taste.
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6Bring to a boil. Simmer for 25 - 30 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Stuffed Red/Green Pepper Soup:
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