STUFFED PEPPER SOUP
Greg McGehee | Regional Director of Finance
1. Couple 2-3 of chops on the peppers, onion and garlic as you want them with some volume. Don’t over chop them. 2. Sauté peppers, garlic, and onion in stock pot with a bit of olive oil until slight cooked, they will finish softening once liquid ingredients are added. 3. Add: ground black pepper and salt to taste. 4. Add in the pot with the peppers 3lbs of lean ground beef. I like to use 2lbs ground beef and 1lb ground Bison. Cook until brown. 5. Add… 1. 3 tablespoons Oregano
INGREDIENTS • 2 red bell peppers • 2 green bell peppers • 2 yellow bell peppers • 2 orange bell peppers • 2 cubanelle peppers
• 2 pablano peppers • 2 jalapeno peppers • 2 seranno peppers • 1 whole bulb garlic peeled • 1 red onion • ½ bunch of fresh chopped cilantro: add after the liquids go in
2. 2 tablespoons Basil 3. 1 teaspoon cumin
6. Then add the liquids…
1. 32oz box chicken broth 2. 28 oz can diced tomatoes 3. 28 oz can tomato sauce 7. Add in ¼ cup fresh grated Parmigiano - Reggiano cheese. 8. Stir and let cook on low heat 2 hours. 9. Serve over rice (white or brown) or quinoa and add a bit more Parmigiano – Reggiano cheese.
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