stuffed red/green pepper soup
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!
prep time
cook time
method
Stove Top
yield
One hungry family of 4 or 5.
Ingredients
- 1 pound ground chuck
- 1/2 to 3/4 pounds ground pork
- 1 - medium to large chopped onion (about 1-1/2 cups)
- 1 teaspoon chopped garlic
- 3 cups chopped red or green peppers (or mixed)
- 1 can diced tomatoes (14.5 oz)
- 2 cups chicken stock
- 1/4 cup brown sugar
- 1 tablespoon worcestershire sauce
- 1 bottle v-8 juice (46 oz.)
- 2 cups cooked rice
- - salt and pepper to taste
How To Make stuffed red/green pepper soup
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Step 1Cook rice and set aside. Brown ground chuck and pork. Drain and set aside.
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Step 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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Step 3Mix together the chicken stock, brown sugar and worcestershire sauce in a bowl. Add this mixture to pot.
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Step 4Add V-8 juice and rice.
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Step 5Salt and pepper to taste.
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Step 6Bring to a boil. Simmer for 25 - 30 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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