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Stuffed Pepper Soup

From Statesboro Market2Go

<p>Hearty and filling, made with meat of your choice, peppers, fresh herbs, and cheese! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 8

1 pound Hot Italian sausage
OR ground beef
OR ground turkey
1 small small yellow onion, chopped (or half of a large)
1 Bell pepper (preferably red, chopped into 1/2 inch pieces)
1 Bell pepper (preferably green, chopped into 1/2 inch pieces)
4 to 6 cloves Garlic (minced)
1/8 to 1/4 teaspoon Red pepper flakes
1 28 ounce can Plain crushed tomatoes
1 14.5 ounce can Fire roasted diced tomatoes
3/4 cup White rice (uncooked)
1 tablespoon Fresh basil (chopped)
1 tablespoon Fresh oregano (chopped)
1 tablespoon Fresh parsley (chopped)
1/2 teaspoon Dried thyme
1/2 teaspoon Salt
1/4 teaspoon Pepper
6 cups Beef broth
1/3 cup Freshly grated Parmesan cheese
Freshly shredded mozzarella (for serving)

Step by Step Instructions
  1. Heat either a soup pot or a Dutch oven over medium-high heat. Break up the meat and brown the onions and meat for 4 minutes. Add the bell peppers, garlic, and red pepper flakes. Saute for 2 to 3 minutes. Drain the grease.
  2. Add the crushed tomatoes, diced tomatoes, rice, basil, oregano,parsley, thyme, salt, and beef broth. Cover the soup, bring it to a boil, then reduce the heat to low and simmer for 8 to 12 minutes. While simmering, stir periodically, replacing the lid each time.
  3. Stir in the Parmesan cheese and add salt & pepper to taste. Ladle the soup into bowls and top with mozzarella.