Bachelor Chow
Stuffed Pepper Soup
Take:
3 bell peppers
1 small yellow onion
1 pound hamburger
1 24oz jar marinara sauce
1 can Fire Roasted Rotel
4 cups Better Than Bouillon broth1
1 cup Minute Rice
6 cloves jarlic
1 teaspoon all-purpose seasoning
Some olive oil
Chop up your bell peppers and your onion. I think the yellow and orange bell peppers are sweeter than the green ones, so that’s what I prefer. Other folks tell me there’s no difference. Meh. Use the bell peppers you like. Your peppers should be in bigger chunks than the onion.
Dump a couple of teaspoons of olive oil into your favourite pot, lob in the peppers and onion, and cook for about 4 minutes over medium-high heat.
Once the peppers have started to soften, bung in the ground meat and cook until it’s all brown.
Drain off the grease, and put your jarlic in there. Stir around until you start to smell the garlic, and add your teaspoon of all-purpose seasoning. If you have an Italian blend seasoning, that’s perfect, but any all-purpose blend is just fine. I think I used Dan-O’s Italian last time.
Glug in the marinara sauce, drain the Rotel and throw it in there, followed by the four cups of Better Than Bouillon.2 I suggest either the Roast Beef or the Seasoned Veggie, but you really can’t go wrong with most of the flavours. If the Rotel is a little too spiky for your palate, standard diced tomatoes — drained — is perfectly ok.
Bring it to a simmer, cover it, and let it burble for 15-20 minutes, then add in the instant rice. Lid back on, come back to a low simmer for about 5-ish minutes, then chop off the heat, and let the whole thing rest for another five minutes. Give it a good stir, and serve with garlic toast.
Voila! Quick-and-dirty Stuffed Pepper Soup.
Ian
Apparently this needs explaining. Take the Better Than Bouillon, FOLLOW THE DIRECTIONS ON THE JAR, and use it to make four cups of broth.
Again — DO NOT USE FOUR CUPS OF CONCENTRATE. Follow the instructions on the jar to make four cups of broth.
Sadly going to have to give this one a miss. My organism considers Bell Peppers completely indigestible. As in ‘lump if tinfoil sitting it your gut’ indigestible.
But I’ve got one back for you;
Boneless pork chops, about 1” thick.
I bottle of Heinz Chili Sauce per two chops
I large yellow onion per four chops or less
Set oven to 375
Put chops in a baking dish with a cover
Chop onion(s) into about 1/2” squares. You don’t want them fine-chopped
Cover chops with onion
Slather Chili Sauce over the whole. Be generous
Bake for 1 hr.
Serve with something that absorbs sauce well. Rice works. So does mashed potatoes. Mac & Cheese sounds interesting, but my lady is both gluten and milk protein intolerant, and the only mac&cheese sub that catered to both now uses oat cream…and she’s part of the fraction of gluten intolerant that also can’t eat oaks (grumble grumble)
Helps if you have a good local butcher, as supermarket boneless chops are often a little tough.
A po' boy dago cousin of jambalaya?
Actually with the price of beef? Now is at least a middle class cousin & upwardly mobile!