Stuffed Green Pepper Soup
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This is an under-appreciated soup and a good alternative to the standard chili we eat most of the winter.
Ingredients
- olive oil
- 1 1/2 lb ground sirloin
- salt and pepper
- 4 cloves garlic - crushed
- 1 large onion - diced
- 3 green peppers - cut into bite-sized pieces
- 1 bay leaf
- 3 T tomato paste
- 1 qt chicken broth/stock
- 1 28 oz can crushed tomatoes
- 1 c orzo pasta or cooked rice
- shredded fresh basil to taste
Method
Heat a soup pot over medium heat and coat with oil. Add beef and season with salt and pepper. Cook until brown and add garlic, onions, peppers, bay leaf, and tomato paste. Cook about 8 more minutes. Add broth and tomatoes and bring to boil. Add pasta or rice and cook until done. Add basil prior to serving.
Recipe is courtesy of: Angie
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Log in Sign UpAngie Secor
Angie Secor
Influences: healthy meals that my kids will eat; fresh ingredients; comfort foods
Location: Cedar Springs, Michigan
Favorite Piece of Cooking Equipment: large chefs' knife
Favorite Recipes: marinara sauce; citris roast chicken; garlic marinade for grilled chicken; chili
What else? I love to get recipes from my friends so that I know they work and taste great!