Stuffed Pepper Soup

Stuffed Peppers has been a favorite of our family for ages. This is a new way to enjoy that flavor. 

3-4 Green Peppers, cut into spoon sized pieces.
Beef broth to fill pot
1-2 Onions, cut up
White rice, about a cup or so
Ground beef 1 lb.
Ground pork 1 lb.
Paprika 1 Heaping Tablespoon
Black Pepper 1 teaspoon
Cayenne pepper, optional
Canned tomatoes, including juice
Vegeta, if you can find it, 1 Heaping Tablespoon














Brown your meats, breaking apart as it cooks. Drain away the fat. Add in vegetables, spices and broth. Simmer together about 90 minutes. Add rice the last 20 minutes. Enjoy with some nice crusty bread! 

Gather your ingredients.

Brown your meats, breaking them as they cook. 

While the meat cooks, prepare your vegetables. 

  

Add your vegetables.

Don't skimp on the green peppers, they are the star of the show! 

 Add in the canned tomatoes, broken into small pieces, but not liquefied.

Rinse the tomato juice into the soup.

Don't forget to rinse the tomato can juices in, too.

 Add water (or broth) to cover veggies.

 Add enough bouillon to make your broth. 

I'm using mostly beef with a little vegetable to account for the lack of Vegeta.

When I get to Croatia, I'll bring back a large bag!

 Spices go in now. 

 Stir it all up and bring up to boil, lower heat to simmer.

 Cover and allow to simmer for 90 minutes.

 I used a combination long and short grained rice. Use what you have. 

Sprinkle rice into the soup the last half hour of cooking time. Stir in well. 

YUM! It turned out just like I imagined!