Stuffed Pepper Soup

Un-BEAT-able Recipes
Volumes 2, 3 and 4

Who: Chester High School Music Dept.
Cost: $7.50 each, includes shipping
Details: Soft-backed, comb bound
Pages of recipes: varies
Send checks to: Vicky Beers, Chester Music Patrons, 711 Palestine Rd., Chester, IL 62233,
or call 618-615-2708.

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Stuffed Pepper Soup

Course Soup

Ingredients

• 3 c. Rice cooked
• 1 lb. Ground beef
• 1/2 c. green bell pepper chopped
• 1/2 c. red bell pepper chopped
• 1 onion finely diced
• 3 cloves garlic minced
• 2 - 14.5 oz. cans Tomato sauce
• 2 c. chicken broth
• 2 - 8 oz. cans Tomato sauce
• 1/2 t. dried marjoram
• salt and pepper to taste

Instructions

• In a large pot, brown ground beef over medium-high heat.
• Add the peppers, onions and garlic and reduce heat to medium. Cook for 5 minutes or until the vegetables have softened. Season with salt and pepper.
• Add the tomatoes, tomato sauce, chicken broth, marjoram and season with additional salt and pepper to taste. Reduce heat to low, cover and simmer for 30 minutes.
• Spoon into bowls and top with a scoop of the rice before serving.

Notes

Send us your recipes

We need recipes! Upcoming monthly topics include breads, Asian-inspired dishes, diabetic-friendly and gluten-free recipes. Please email submissions to finestcooking@icl.coop or mail them to Finest Cooking c/o Illinois Country Living, P.O. Box 3787, Springfield, IL 62708. Please include your name, address, phone number (for questions), and the name of your electric cooperative. Recipes not included in the magazine can be found on our website at icl.coop/finestcooking.