Sunday, August 15, 2010

Stuffed pepper soup

This is sooooo much easier than actually making stuffed peppers and it tastes exactly the same.


1 pound ground venison - you can use ground beef, chicken, or turkey

  • 2-3 green bell pepper, chopped - or more depending on your tastes
  • 1 cup finely diced onion
  • 1 (29 ounce) can diced tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (14 ounce) can chicken broth
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • I threw in some random spices that I like
  • 2 cloves garlic - minced
  • salt and pepper to taste
  • 1 cup brown or white rice - cooked


  1. In a large pan brown the round meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.  Add garlic in the last minutes not letting it brown.
  2. Add tomatoes, tomato sauce, broth, spices, and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
  3. Add cooked rice to soup and let it heat through.
  4. Top with cheddar cheese and enjoy.

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