Home Cooking with Jess – Stuffed Pepper Soup

Remember that time that Covid ruined plans? Yeah me, too. Lots of times.  Special events, weddings, sports, concerts… and parties.  My parents “celebrated” their 50th wedding anniversary on the 22nd.  Celebrated is in quotes because they were stuck in isolation in their home in Elm Grove after testing positive for Covid earlier in the week. (They had mild symptoms and are fine today.). My brother and I planned a party for them, complete with black and gold 50th anniversary decorations and a caterer.  Not to mention 40 of their friends and family.  

Canceled. 

In an effort to still celebrate them, I took my kids and the decorations and decorated their yard.  But before that, I cooked them a couple of meals. Chicken and green beans, and a big container of stuffed pepper soup.  This was my first time making it and it was super simple and delicious.  Since this week was SO cold, I thought it was a perfect recipe to pass along this week.  

I like a hearty soup.  If you want more broth, add more broth. 

Ingredients:

• 1 lb of ground beef
• 1 cup of cooked rice
• 2 diced green peppers
• 1/2 diced onion
• 1 tbsp minced garlic 
• 1 tbsp butter 
• 1 can of diced tomatoes
• 1 can of tomato sauce 
• 2 cans of beef broth 
• 1 tsp Worcestershire sauce 
• 1/2 tsp pepper

Directions:

1. Cooked ground beef and drain. 
2. In a pot, sauté onion and garlic in a pan with butter. 
3. Add beef, green pepper, tomatoes, sauce, broth, pepper and Worcestershire sauce to the pot. 
4. Bring to boil.  
5. Reduce and add cooked rice. 
6. Cook for 10 minutes.

Serve and enjoy!