Sunday, September 23, 2012

Sunday Cooking

Stuffed Green Bell Pepper Soup (made with yellow and red sweet peppers)

Recipe from

Used half a pound of pre-browned (and frozen) ground beef bought on sale for $3/pound (so $1.50).
Two sweet peppers @ $3
One can of tomato sauce @ $1.25
One can of diced tomatoes @ $1.45
One cup of brown rice  @ $.25
Beef bouilion @ $.25
Brown Sugar @ $.10
Two cans of water
Salt, pepper, onion flakes and garlic powder to taste ( $.15)

Cost to make - $7.85 - servings - about 16 very hearty servings (if that works out as true - less than $.50 per serving.  This was supper tonight and I'm dishing up a bunch of it for the freezer to take for lunch. I'll also set aside a serving tonight for tomorrow's lunch. I'm tagging it as a $5 meal; simply because I figure if you can feed eight people for under $10 it counts as a $5 meal for four. I also think that buying the peppers and tomatoes at a farmer's market (or growing them on your own) would probably make this even MORE affordable.  I had two bowls of it tonight - and am feeling stuffed to the gills... definitely filling.

Tastes just like stuffed green peppers without all the fuss. Recipe is the type I love - throw all the ingredients and cook. It turned out more like a stew-like consistency which adds to the heartiness. This is very really delicious and so much easier than making stuffed peppers. I will definitely be making this again. I just hope it freezes and reheats well. But I think it will. My mother used to make stuffed peppers when I was growing up and make dozens that she put in the freezer in individual packages for us to pull out for a heat-and-eat meal. I would think this will reheat even better because we can stir the bowl after it has thawed so it will reheat more evenly.


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