Tuesday, August 20, 2013

Jen's Stuffed Pepper Soup

I love stuffed peppers, or meatballs with tomato sauce and green peppers, so I decided to use some of my home grown tomatoes and peppers to create a new recipe for Stuffed Pepper Soup.  It was so delicious I had to share.


2 - 32 oz. cans tomato sauce
4 c. tomato juice
2 - large green peppers, chopped
32 oz. diced tomatoes (fresh or canned)
1 c. diced onions
1/2 c. red wine
4 cloves garlic, minced
1 t. dried parsley
1 t. dried majoram
1 c. textured vegetable protein (I used Bob's Red Mill brand)
salt and pepper to taste
1 1/2 c. quick-cooking brown rice


Put all ingredients except for rice in large stock pot and bring to a boil.  Reduce heat and simmer for 1 hour or until green pepper and onion is soft.  Cook rice according to package directions, stir into soup and serve.
Other Method:  Cook sauce ingredients in large slow-cooker on high for 4 hours, transfer to pot, and add cooked rice.  Is great served with crackers or croutons on top.

Serves 12

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