Wednesday, September 8, 2010

How To Use All Those Peppers in the Garden

Make stuffed pepper soup. I don't know if this is a regional dish or not but it sure is good.


You can eat some with a meatloaf sandwich. I had this pic of one of the meatloaf sandwiches I made the other day and I thought I would throw it in here.


We have a rather severe drought here and my vegetables were suffering. I tried to water but even that no longer did the job. So, it was time to pull out all of the plants. The remaining peppers were very small but their flavor was actually more intense since they were not plumped up with water. I made this recipe up as I went along so once again I don't have much in the way of measurements. I started by thinly slices 2 onions.


I sauteed a bit of bacon in a heavy pot and when it was crisp I threw in the sliced onions along with the diced peppers and about 4 cloves of diced garlic.


When the vegetables began to soften, I added about 1 1/2 pounds of ground beef.

As the beef browned I added some dried thyme, a good grinding of pepper and some sea salt.


I had some oven roasted tomato puree which I had made earlier but you could add the equivalent of 2 cans of crushed tomatoes.


I added a box of beef stock and two cups of water. I also added a bit of beef bouillon for a richer flavor. I let the soup simmer for about an hour and then I added 2 cups of cooked brown rice.




This is some seriously terrific soup. It has all the flavor of stuffed peppers but in soup form. Served with bread it is a meal in itself. Perfect for a crisp Fall day.

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