Stuffed Green Pepper Soup by Gail Oust
I’ve a confession to make. I’ve turned into a soupaholic. It’s been an unseasonably cold winter even for this transplanted Michigander living in the South. And although, I’m having a love affair with soup, my husband not so much. Not only do we disagree on the subject of soup, but also when it comes to stuffed green peppers like my mother used to make.
I’ve come up with a perfect solution that doesn’t involve exchanging my husband of forty-some years for a newer, soup-eating, stuffed-green-pepper loving model. When our church was doing a soup cook book to benefit a local women’s shelter some years back, I asked Lou Ann, one of my oldest friends, to please share a couple of her recipes. She sent me the recipe for Stuffed Green Pepper Soup. It not only went into the cook book, but it’s since become one of favorites. I keep part of the soup out and freeze the rest. It’s perfect to reheat in the microwave for lunch when I’m busy writing. I hope you enjoy it as much as I do.
STUFFED PEPPER SOUP
8 oz. ground beef
1 (28 oz.) can tomato sauce
1 (28 oz.) can petite diced tomatoes
1 c. cooked white rice
2 c. green pepper, chopped
1 can beef broth
2 T. brown sugar
2 tsp. salt
1/2 tsp. pepper.
In large saucepan, brown beef and drain well. Add tomato sauce, diced tomatoes, rice, green pepper, broth, brown sugar, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 45 minutes until peppers are tender.
Gail Oust is often accused of flunking retirement. While working as a nurse/vascular technologist, she penned nine historical romances under the pseudonym of Elizabeth Turner. It wasn’t until she and her husband retired to South Carolina that inspiration struck for a mystery. Hearing the words “maybe it’s a dead body” while golfing fired her imagination for writing a cozy. Ever since then, she spends more time on a computer than at a golf course. Author of the Bunco Babe mysteries, she’s currently writing the Spice Shop Mysteries. Rosemary and Crime marks their debut.