Recipe of the Week:

Angela in Eastern Oregon’s Stuffed Green Pepper Soup:
1 Lb ground Italian Sausage or 1 can LTS Ground Beef
8 Cups of Boiling Water
1 1/2 Cups White Rice
3 tbls dehydrated Onion Flakes
1 tbls dehydrated diced carrots
1/4 cup dehydrated Celery
1/2 cup dehydrated Green & Red Pepper Flakes
3 tbls Dehydrated tomato powder, add water until it has a paste consistency.
2 tbls Beef Bouillon
1/2 tsp Cayenne Pepper flakes (optional)
1/4 tsp Garlic Powder
In skillet brown the Italian Sausage (breaking into bite sized pieces), some will want to drain of the excess grease but I do not as it is tasty and needed in the right situation. In a large stock pot bring your water to a good rolling boil.  Add the rice, onion, celery, carrot, green and red peppers along with the tomato powder that you have rehydrated. Let cook on medium heat for 10 minutes. Add the Italian sausage, beef bullion, cayenne flakes and garlic powder. Continue to cook at a low simmer for 30 minutes.
I serve this with a good crusty bread and a bit of goat cheese for spreading.

Chef’s Notes:
As a kid my grandma used to make stuffed green peppers and I have to admit they were not my favorite thing. Luckily our taste buds mature as we do and now it is a family favorite. Making the individual peppers is time consuming and some seem to go to waste. But when I make Stuffed Green Pepper Soup all that is left is a pot to scrub! Enjoy!

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