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.