T P O

T   P   O
The Patient Ox (aka Hénock Gugsa)

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** TPO **
A personal blog with diverse topicality and multiple interests!


On the menu ... politics, music, poetry, and other good stuff.
There is humor, but there is blunt seriousness here as well!


Parfois, on parle français ici aussi. Je suis un francophile .... Bienvenue à tous!

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Saturday, December 6, 2014

Stuffed Pepper Soup Recipe - by "Biker Chick"



Stuffed Pepper Soup
from: Biker Chick's Kitchen
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                                   Serve 6 (or 3 hungry bikers)
 

398 calories, 5.6g fat (1.9g saturated) (without cheese)
 

1lb LEAN ground beef
1 lg onion, diced
1 cup uncooked or 2 cups cooked rice (I love to use wild rice)
1 can Hunts flavored diced tomatoes (Red pepper and fennel, roasted garlic, sweet onion etc) (14.5oz can)
1 can tomato sauce (14.5oz can)
1 tsp dried oregano
1 tsp basil
½ tsp salt
¼ tsp pepper
1 box chicken stock (32oz)
2 cups water
2 tbsp powdered beef stock
3 bell peppers (I use 1 big green pepper then 4-5 red and 4-5 yellow BABY bell peppers)
Cheese for topping (optional)
Fresh cracked black pepper for garnish (optional)
 

In a large soup pot coated with cooking spray, over medium-high heat, brown the grown beef with the onions and rice. I know that sounds odd, but browning the rice gives it a nice nutty flavor – do not allow it to burn!!
 

Meanwhile dice your peppers into small ½" pieces, set side
 

Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, water, and powdered beef stock, then allow it to come to a boil.
 

Reduce heat, cover and allow it to cook 20 minutes then add the peppers and allow it to cook another 20-30 minutes (some types of rice may need longer cooking times)
 

Serve with cheese on top (optional)
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