Thursday, November 4, 2010
Un-Stuffed Pepper Soup
We just picked our last batch of peppers from the garden and diced and froze as many as we could. Now I am scrambling to use them up before they go bad.
We love stuffed peppers but my family is never home at the same time for dinner ever (sad huh?) and I am lazy so making stuffed peppers into a soup just makes sense. It's just as good and fast to make.
This CAN be made in a pot on the stove, as back in pre-historic times, before I got a pressure cooker, I made it that way.
If you know me, I don't follow any rules for a recipe. Here's what I added. Add what you like, whatever you put in your stuffed peppers, sauces etc.
In my Pressure cooker:
1 lb venison (or beef )
1 lb sausage (remove casings and tear into small pieces)
1.5 jars spaghetti sauce (26 oz jars)
1 can tomatoes (28 oz can)
half jar of water
3 T dried minced garlic (about that much)
1 T dried minced onion
Rosemary blend (recipe follows)
dash cinnamon (opt, I always use cinnamon with tomato sauce)
1 T Worcestershire sauce
Cook on meat setting for 25 mins
1.5 cups rice
cook on rice setting for 6 mins
Coarsely chopped green peppers (not too big, not too small)
Cook on veg setting 5 mins. Add more water if needed first.
My teenage sons had three bowls of this yesterday. They just love it! I love it because its fast, easy and my pressure cooker keeps it waiting for whenever my kids get home to eat.
Posted by That's my story and I'm sticking to it, at least for now. at 4:31 AM