Bevs Stuffed Pepper Soup Aka Deconstructed Sps Recipes

BEV'S STUFFED PEPPER SOUP AKA DECONSTRUCTED SPS

Steps:

• 1. In a dutch oven, cook ground beef until no longer pink. Drain off any grease. In the photo is my favorite kitchen tool, my ChopStir. Yes, I'm still waiting for the company to call and make me their spokesperson. No, they haven't called YET.
• 2. Add pepper squares, beef broth, diced tomatoes, soy sauce, and salt & pepper. Stir together well and bring to a boil, then reduce heat to simmer and cover. Cook at LOW heat for about 30 minutes, or until the peppers are tender.
• 3. While soup is simmering, make the rice.
• 4. When the peppers are tender and the rice is done, stir the rice into the soup and cook for 5 more minutes. Adjust the "thickness" of the soup at this time. Too thin? Cook a little longer. (Or add more rice next time.) Too thick? Thin with a little water or more beef broth. Serve hot with https://www.justapinch.com/recipes/bread/other-bread/west-virginia-cornbread.html?p=96, https://www.justapinch.com/recipes/bread/bread-biscuits/kitten-head-biscuits.html?p=1, garlic toast, or your bread of choice.
• 5. NOTES: If you are adding chopped onion, add it in Step #2 with the pepper squares. Another idea: When you get to Step #4, combine all ingredients in a crock pot and set to LOW or WARM, if your family isn't ready to eat. When my family was young, dinner often took 2 hours to serve with all the different schedules. A dish like this would have made my life so much easier. =^..^=

STUFFED PEPPER SOUP IV

Steps:

• In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
• Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
• In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.

STUFFED BELL PEPPER SOUP

Steps:

• Heat the oil in a medium pot over medium-high heat. Add the bell peppers, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until vegetables are softened, about 7 minutes.
• Add the ground beef and cook, breaking up the meat with a wooden spoon and stirring occasionally, until no longer pink, about 3 minutes.
• Add the garlic, thyme and oregano. Cook, stirring, until fragrant, about 1 minute. Add the beef broth, diced tomatoes, crushed tomatoes, Worcestershire, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil. Reduce the heat and simmer until flavors are blended, about 5 minutes.
• Stir in the rice and cook until warmed through, about 2 minutes. Season with salt and pepper.
• Ladle the soup into bowls and top with some Cheddar and parsley.