Stuffed Pepper Soup

One of my all time favorite meals is a stuffed pepper with a nice hot baked potato and all the fixings.  Several years ago, I came across a recipe for stuffed pepper soup.  I am also affectionate for soups and I consider them to be comfort food.  If you enjoy the flavor of a stuffed pepper, and you also enjoy a nice hearty soup, try this recipe.  I promise you will not be disappointed.

We are approaching our third year on this blog and have had over 17,000 people from all over the world visiting.  I thank you for your interest in my recipes and hope you will stay with us for many years to come!

Ingredients:
2 lbs. ground beef (I used 90% lean, to reduce grease)
28 oz. can tomato sauce
28 oz. can diced tomatoes, undrained
28 oz. can water
2 c. cooked long grain rice
1 c. chopped onion
2 c. chopped bell peppers (I used green and red for color)
¼ c. packed brown sugar
2 t. salt
2 t. beef bullion granules
1 t. black pepper

In a skillet, brown ground beef and drain.

 

Chop onions and peppers.

Cook rice and allow to cool.  (I used one bag of boil-in-bag rice for this demonstration, which produced 2 c. cooked rice.  You can also cook one cup of rice of your choice with 2 c. water, bring to a boil, cover and let stand for 25-35 minutes and fluff with a fork for the same result).

 

In a dutch oven, add drained beef, onions, peppers, tomatoes, salt, pepper, beef bullion, rice and brown sugar.

Stir to combine.  Bring to a boil then reduce heat.  Simmer for approximately 35-45 minutes.

Serve with a salad and a slice of homemade bread.

Yield: 10 servings

Lasagne Cups

I actually came across this recipe while I was exercising at the gym on a treadmill.  The recipe sounded a little unusual because of the ingredients.  But, I love lasagne, so my curiosity was piqued to look further into this recipe and to attempt to make it.  I watched this recipe being created on Food Network, and decided to try it.  Like always, I have made some modifications to the recipe to fit my own personal taste.

Note: This demonstration only shows a half batch being made (for two people).

Ingredients: Meat Sauce

2 T. olive oil
4 whole cloves
1 one inch cinnamon stick
4 cloves garlic, skins removed and finely minced
1 medium onion, finely diced (approximately one cup)

1 lb mild Italian sausage
¼ c. tomato paste
28 oz. can crushed tomatoes
¼ c. fresh basil, chopped
1/3 c. red wine
1 t. sugar (optional)
fresh ground pepper

Ingredients: Ricotta mixture
3/4 c. shredded mozzarella (plus more, for topping)
3/4 c. grated parmesan (plus more, for topping)
3/4 c. ricotta
1/3 c. mango chutney
kosher salt and fresh ground pepper, to taste


Ingredients to assemble:
1 package wonton wrappers
12 whole small basil leaves



Preheat oven to 375º.

Meat Sauce:

 
In a large pot, over medium-high heat, warm the olive oil until it shimmers.  Add the cloves and cinnamon stick.

 
Remove after a few minutes and add diced onion.  Sauté for a few minutes, then add minced garlic.  Sauté until softened but not browned.

Add sausage, breaking up into small clumps.  Cook until no longer pink, about 2 to 3 minutes.

 

Stir in tomato paste and cook for 1 to 2 minutes.  Add crushed tomatoes, wine and sugar.

 

 
Add basil along with salt and pepper, to taste.  Stir to combine.  Cook uncovered for 15 minutes, stirring every now and then.  Remove from heat and allow sauce to cool before building lasagne.

Ricotta Filling:

 

 

Mix together ricotta, mozzarella, parmesan and mango chutney.  Add salt and pepper, to taste.



Assembly of Cups:

 

 

 
Find a non-stick cupcake pan.  Or, if the pan is not non-stick, spray with a non-stick coating.  Place a wonton wrapper in each cup.  Drop about 1 teaspoon of meat sauce into each cup.  Add 1 teaspoon of ricotta filling, then cover with another wonton wrapper, rotating about 90º so that the corners of the first and second wrappers are not on top of each other.  Repeat this step until you have built three layers total.  Top each with a small basil leaf, then another wonton wrapper.  Finish each cup with a spoonful of meat sauce, a shredded mozzarella and a pinch of parmesan.

Bake for 20 minutes.  Resist the temptation to eat them right away, so you don't burn your mouth.  Let them rest for about 10 minutes.  They should slip out easily.  Top with more shredded basil if you like.