Stuffed Pepper Soup using one Dead Guy

Well folks, this soup didn’t come easy. I ended up slicing two fingers and burning my arm. I should have gone to the hospital for stitches, but my inner Xena toughed it out. Warrior scars ROCK.

This soup comes in many different versions, but I simply follow the basics to making my stuffed peppers, only I use tomato sauce in this recipe. Not to mention, a good ale.

browning meat, photo by Jenny MacBethFirst, you brown the ground beef in a five quart pot. This recipe calls for about 1.5 pounds of meat. Use 98% less fat. This way, you do not have to drain it. I simply keep layering in the next ingredient.

diced onions, photo by Glen GreenDice up the veges.

I use one large green pepper, one large red pepper, one medium sized vidalia onion, and one whole garlic bulb. Add all that to the meat mixture with a 1/2 a bottle of Rouge Dead Guy Ale. Let it simmer for 5-10 minutes to marry the flavors.

pot of soup, photo by Jenny MacBethIf you’ve read my post, No tomato sauce on these Stuffed Peppers, then you know I’m not a big fan of tomato sauce. When a recipe absolutely calls for it, I use Hunts Fire-Roasted, low-sodium. Add two 14 oz. cans of diced tomatoes, two 14 oz. cans of tomato sauce, two cups of reduced sodium, fat-free chicken broth, and the other half of the Dead Guy. I’m talking beer here.

Stir it up and add some spice. Add fresh ground pepper, ground sea salt, and lots of dried oregano (about 2-3 tablespoons). Add as much as you like. I love oregano, so I can get a little crazy with it.

I let the spices sit on the top and work their way into the mix of things. Cover and simmer for about an hour. Stir in a 1/2 cup of instant rice, remove from heat, keep the pot covered, and let it stand for 5-10 minutes.

stuffed pepper soup, photo by Jenny MacBethDress it up with some Romano cheese on top, pour yourself a cold Dead Guy, and enjoy. This is a great soup to have with Mancini’s bread.

Thanks for reading. Please share your ideas because this girl likes to eat.



No tomato sauce on these Stuffed Peppers.

I’m picky about my tomato sauce. Imagine that? The best sauce is home-grown tomatoes, and spending many hours sweating over a hot stove canning those tomatoes. – Now that is a perfect foundation for a great sauce. Unfortunately, I don’t can, nor do I have a garden. So, no tomato sauce on these Stuffed Peppers, but I bet you’re going to love em!

First, open a bottle of India Pale Ale (to drink), and plug in your favorite tunes. This is the most important part to cooking. Why do you think I enjoy it so much?

You’ll need: Green peppers, rice, eggs, lots of EVOO and garlic, a bunch of fresh chopped parsley, a little bit of Italian bread crumbs, ground beef (95% less fat because you’ll make up for it in the EVOO), and fresh grated Romano cheese. Because I always make anywhere from 4 to 8 peppers, I never measure out my ingredients. Come on, it’s all about eyeballing it, right? I can say I use less than a cup of rice and breadcrumbs. I go overboard with the garlic, parsley and Romano cheese. I use anywhere from 2 to 4 eggs depending on how much I need to hold together.

Stuffed Pepper, Photo by Jenny MacBeth

Chop up the parsley and garlic. Squish together with the rice, eggs, bread crumbs, ground beef and a little of the Romano cheese. Stuff your peppers with the mixture. Put into a baking dish, sprinkle with lots of Romano cheese and some more parsley. Lastly, drizzle the top of the peppers with lots of EVOO, and let it coat the bottom on the baking dish. Add fresh ground pepper and salt. Bake covered at 350 for 2.5 hours.

Serve with another India Pale Ale and enjoy. Dogfish is a good brand of IPA, and I always have it chilling.

Thanks for reading. Please share your ideas because this girl likes to eat.