It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. Every Friday, I share a recipe that I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author’s favorite. It could be a cookie or a baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is QUICK & EASY STUFFED BELL PEPPER SOUP from Karen’s Kitchen!!

With all of the freezing weather we’ve been experiencing these past few weeks, I’ve had little but soup on my mind. There’s nothing better than a pot of hot soup to warm up our bodies…and souls. The only thing I love about winter is that I can make lots of soup. I just don’t make it in the summer. I do love the flavors in stuffed bell peppers, too, so this recipe is a perfect, satisfying blend. I’m giving you the basic recipe, but I’ve adapted it to fit my family’s tastes, which I’ll note below.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 774 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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QUICK & EASY STUFFED BELL PEPPER SOUP
(Recipe From Karen’s Kitchen)
[8 Servings]

1 lb. ground beef
1 large onion, diced
1 16-oz. can of diced tomatoes
1 16-oz. can of tomato sauce
2 cups beef broth
4 green peppers sliced
1 small red bell pepper
1 cup cooked rice
1 T. sugar
Pepper to taste

In a soup pot, cook the ground beef and onions. Add the tomatoes and tomato sauce, broth, and peppers. Simmer for 10 minutes. Add rice and seasonings. Simmer for 5 minutes. Serve with hot bread.

NOTES: This is the basic recipe I picked up years ago. I’ve since adapted it to my tastes, both as a stuffed bell pepper dinner and as a soup.

I’m not overly fond of green bell peppers. I think they’re too bitter, so I use the sweeter red, orange, or yellow varieties. I might occasionally use quinoa instead of rice, or a mix of brown rice and wild rice.

To change this up even further, you can use sausage instead of ground beef.  You can also use Rotella diced tomatoes, which are spicier than plain diced tomatoes.

**If you want to simply make stuffed bell peppers, you will not need the beef broth. Just mix the meat, onions, rice, and spices, then stuff the mixture into the peppers. (Stem removed and hollowed out to create a bowl). Cover the peppers with diced tomatoes and tomato sauce.  Bake, covered, in a 400-degree oven for 30 minutes or until the peppers are fork-tender. If you want to top the peppers with cheese, add it in the last 5 minutes just to melt it. Or stick it under the broiler to crisp it. Oh, yum!

Happy Eating!