mvjta@mvgpn.att.com (Jerome T Abar, Jr) (10/24/90)
Seeing some recent postings on baked stuffed peppers reminded me of one of my favorite soups, stuffed pepper soup. It is easy to make, and the recipe halves or doubles with no problem. This is my basic soup but the recipe can be made in many variations. STUFFED PEPPER SOUP INGREDIENTS (Serves 4) 1 lb ground turkey or ground beef 1 1/2 cups uncooked rice 5 green bell peppers, medium-sized water to cover peppers 2 lbs canned stewed tomatoes salt and pepper, to taste PROCEDURE (1) In a mixing bowl, mix together the 1 lb of ground turkey or beef with 1/2 cup of uncooked rice. (2) Cut the tops off of the peppers. Remove stems and cores from the peppers and wash them out to remove any seeds. Set tops and 1 pepper aside. (3) Stuff ground meat mixture into the four peppers. Place the peppers into the bottom of a medium-sized pot. Add water to cover the peppers. (4) Chop the remaining pepper plus the five tops into pieces; add to the pot. (5) Add the stewed tomatoes, salt and pepper. Heat to boiling. (6) When water begins to boil add the remaining cup of rice. Lower temperature and simmer for 1 hour. Add more liquid if mixture becomes too thick. NOTES Any number of different seasonings and additions can be made to this basic recipe. My mother used to adjust the flavor by adding ketchup. You can add tomato juice, extra vegetables, etc. It is a very adaptable soup. I've even added habanero peppers, but this is not for the faint-of-heart. RATING Difficulty: easy. Time: 10 minutes preparation, 1 hour cooking. Approximate measurement okay. CONTRIBUTOR Tom Abar Abar@cbnewsk.att.com