I wasn’t sure how much ground beef I needed for making the Stuffed Pepper Soup yesterday. The amount of ground beef needed depended on how many peppers I had and I don’t know why I thought I had enough peppers for 10 pounds of ground beef because I had just canned pepper soup last week too. I actually only needed 4 pounds of ground beef but had 6 more pounds pretty much defrosted. I ended up canning 11 quarts of pepper soup. I considered just canning the ground beef plain but decided to make chili so I made up a big batch of that and canned it.
The recipe is really to make stuffed pepper soup and you add rice but for canning, I don’t add the rice. When it’s time to serve it, I cook the rice separate, add the jar of “soup” and bake it all til it’s hot. I add either buttered Panko on top or grated cheese. It’s yummy and my favorite way to preserve bell peppers from the garden.
Joye Cox says
Judy you are the goddess of canning! The stuffed pepper soup sounds delicious. I am making pepper jelly with my green peppers. We like it with cream cheese and crackers.
judy.blog@gmail.com says
We like that too and I need to make that. Right now I don’t have enough jalapenos so hopefully I’ll get more of those while I still have plenty of green peppers then too.