Columbus Foodie

We skipped out on the farmer’s markets this morning, as we still had tons of produce from the last couple of weeks to use up. For Week 5 of One Local Summer, I was going to make stuffed peppers, but since the oven was tied up with baking today, I opted to make a stuffed pepper soup instead.

The ground beef is from OMC Farms, the green peppers are from Wishwell Farms, the rice and the tomato products are Kroger (based out of Cincinnati), and the rest of the ingredients (sugar, spices) are decidedly non-local.

Stuffed Pepper Soup
recipe courtesy AllRecipes.com

2 pounds ground beef
1 green bell pepper, chopped
1 (29 ounce) can tomato sauce
1 (29 ounce) can diced tomatoes
2 cubes beef bouillon
1/4 cup packed brown sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon soy sauce
2 cups cooked white rice

In a Dutch oven brown beef over medium high heat. Drain off any fat. Add the peppers to the browned meat and saute for 3 minutes. Stir in the tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, salt, pepper and soy sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.