NANCY BACKUS wrote to DAVE DRUM <=-
Whatever. I use bell peppers a lot. And once my raised be planter
is in place will plant bell peppers next to jalapenos to get my own Mexi-bells.
Capitalizing on their propensity to cross-pollinate, eh...
They are pretty incestuous. All are members of the capsicum family. In
fact in Oz, NZ, and England capsicum is used to name what we in the
Americas call a "bell pepper".
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dave's Stuffed Pepper Soup
Categories: Beef, Vegetables, Rice, Herbs
Yield: 6 servings
1 lb Coarse ground chuck
1 lg Bell pepper; any colour,
- cored, chopped
1 c Fine diced onion
29 oz (2 cans) Red Gold Petite
- diced tomatoes (w/chilies
- or plain)
15 oz Can Red Gold tomato sauce
14 oz Can Beef broth
1/4 ts Dried thyme
1/4 ts Dried sage
Salt & pepper
1 c White or Basmati rice
In a large stock pot brown ground meat. Add pepper
and onion. Cook until onions are 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.
NOTE: I call out Red Gold (brand) tomatoes. They are
simply the best canned tomato products I have found.
Others may wish to substitute. It's your kitchen do as
you wish. Bv)= UDD
Uncle Dirty Dave's Kitchen
MMMMM
... You mean you need drugs to hallucinate?
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