Stuffed Red/Green Pepper Soup
By
Mary A
@mamamary61
1
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!
Rating:
★★★★★ 1 vote
Serves:
One hungry family of 4 or 5.
Method:
Stove Top
Ingredients
- 1 lb
- ground chuck
- 1/2 to 3/4 lb
- ground pork
- 1
- medium to large chopped onion (about 1-1/2 cups)
- 1 tsp
- chopped garlic
- 3 c
- chopped red or green peppers (or mixed)
- 1 can(s)
- diced tomatoes (14.5 oz)
- 2 c
- chicken stock
- 1/4 c
- brown sugar
- 1 Tbsp
- worcestershire sauce
- 1 bottle
- v-8 juice (46 oz.)
- 2 c
- cooked rice
- salt and pepper to taste
How to Make Stuffed Red/Green Pepper Soup
- 1Cook rice and set aside. Brown ground chuck and pork. Drain and set aside.
- 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.
- 3Mix together the chicken stock, brown sugar and worcestershire sauce in a bowl. Add this mixture to pot.
- 4Add V-8 juice and rice.
- 5Salt and pepper to taste.
- 6Bring to a boil. Simmer for 25 - 30 minutes.
