Stuffed Pepper Soup

We received a pepper plant courtesy of Matt's parents, which was peppered with banana peppers so we picked them, but didn't pickle them.  Instead, we made Stuffed Pepper Soup!  I find this much easier than actually stuffing the peppers - also, it last longer and is perfect for cool Fall Sundays and the remaining week of lunches!

Stuffed Pepper Soup

2.5 lbs Ground Turkey or Beef

2 Green Peppers (chopped small)

1 Yellow Onion (chopped small)

10 Fresh Banana Peppers (chopped small)

2 Tbsp minced garlic

2 Tbsp granulated garlic

2 Tbsp Season Salt

1 Tbsp black pepper

2 Tbsp Worcestershire sauce

1 jar whole Tomatoes (quart jar)

2 jars tomato juice (quart)

Pinch of fennel seed

Pinch of caraway seed

1 tsp paprika

1 tsp cayenne (optional)
4-5 bay leaves

(1/8 of a pinch or ½ of a sprinkle of cinnamon – pretty much the least amount you can manage to get in there, but still get some in there… it does enhance the flavor, but if you can actually taste it, it’s too much… I struggle with explaining this one – you can use nutmeg instead because it has a less pungent flavor)

Also – you can use a bit of ground sausage (or all sausage and no ground meat) instead of using the fennel/caraway.  I didn’t have any sausage, but do kind of like the flavorings, so I just used those spices. 

Cook meat, add ½ spices* to meat.

Add veggies, add remaining half of spices, cook until soft.  

Add tomato ingredients. 

(*Add cinnamon after tomatoes so it gets distributed properly. )

Let simmer until broth thickens up.

You can add rice to this is you like or spoon it over rice.  And mozzarella cheese on top is pretty good as well!  We used Miracle Rice - our newest Miracle Noodle discovery.  Fabulous and carb-free!!

Happy Souping!

Disclaimer:  All ingredients based on memory and are subject to most certain inaccuracies.  Proceed with caution!