Monday, October 17, 2011

Unstuffed Pepper Soup


I quite enjoy stuffed peppers, however I tend to be impatient and too much of a procrastinator to actually make them happen.  Not to mention, I really have a thing for soups. I don't remember any quantities or anything of an exact nature in regards to this dish, but this blog is primarily for personal records and as a source of inspiration to those folks who find a random assortment of whatnot waiting in their fridge...

You may remember when I took a day to prepare some foods once-a-month-style so that doubling up on my Master's wouldn't be deadly? Well, I used one cup of that Tomato Sauce in addition to home-made chicken broth and a cup of Cold Chaser Tea to provide the base for this dish. That of course was after sauteing Onion, Bell Pepper, Jalapeno and Garlic in a touch of olive oil. I also had some corn lying around, so threw that in the pot and soaked up all the excess liquid by throwing in some rice I cooked up quickly in the rice cooker. Season with salt and pepper, serve with cheese and sour cream if you're so lucky and enjoy as part of a Monday night dinner with a good friend and someone you love - they'll probably devour it all ^.^

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