GREEN PEPPER FRACTAL WITH FLUTTERBY (Butterflies are great polinators)
For all you Victory Gardeners out there who are wondering what to do with a bumper crop of green bell peppers this season here is a recipe I found on one of my fave sites. This soup can be frozen and kept until the coming winter when some good hot homemade soup will be welcome. Also, did you know you can freeze peppers without cooking them? Just cut out the middle and remove seeds then cut them up or leave them in halves and store in heavy freezer bags. Next winter when you want to add peppers to soups or chili or whatever, just defrost and cut up and add them. They taste almost as fresh as right out of the garden. Green pepper goodness!
Browned ground beef is combined in this tomato based soup with chopped green peppers, cooked rice, beef bouillon, brown sugar and soy sauce."
2 pounds ground beef
1 green bell pepper, chopped
1 (29 ounce) can tomato sauce
1 (29 ounce) can diced tomatoes
2 cubes beef bouillon cube 1/4 cup packed brown sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon soy sauce
2 cups cooked white rice
1. In a Dutch oven brown beef over medium high heat. Drain off any fat.
2. Add the peppers to the browned meat and saute for 3 minutes.
3. Stir in the tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, salt, pepper and soy sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.
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