Did you ever see a recipe on fb or pinterest and think, “Wow, that looks good”,” I can do that” or” Why didn’t I think of that?”.
Every autumn I feel the urge to make stuffed peppers, I saw this soup on fb and wanted to give it a try. This is so good, so easy, feeds a crowd and freezes beautifully! I recommend it! Really, really, really!!!
You just need the usual suspects.
3-5 bell peppers
1 lb ground beef (turkey or pork) browned and drained
3 carrots, 3 ribs celery, 1 lg onion, 3 cloves garlic, finely chopped
1 cup rice (long grain, basmati, brown or left over chinese,)
1 16 oz can tomato purée (or crushed tomatoes)
1 box beef broth
1/4 cup worcestershire sauce
1 tsp celery salt
1 Tbs black pepper
1 Tbs salt
This is so easy. Brown your burger and drain, chop your veg. Toss it in your soup pot,throw in your rice and add the broth, tomato and worcestershire , salt and pepper.
Bring this to a boil, reduce to a simmer and simmer 30 minutes until rice and veg are tender. This is so good! Filling and fragrant this sits well in the crock pot and feeds an army. It thickens as it sits so just add a bit of broth or water to thin. I baked some whole wheat bread and we had warm bread and comb honey. That was a great fall supper. We shared with family and froze and there was plenty to be had!
If you want all of delicious, savory goodness of stuffed peppers in a bowl of warm–make this for dinner.