Soup for Spring: Stuffed Pepper “Stoup”

By The Cheapskate Cook

Photo by Taste of Home

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INGREDIENTS

*1 pound pork sausage
• 1½ cups chopped green peppers
• ½ cup raw rice
• 2, 14.5 ounce cans diced tomatoes
• 1 cup frozen corn
• ½ cup chopped carrots
• ½ cup dried lentils, rinsed and sorted
• 3 cups water
• 1 cup tomato sauce (8 ounces)
• ¼ cup sucanat (or brown sugar)
• ½ teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon chili powder
• ½ teaspoon cumin

DIRECTIONS


In a medium skillet, brown the sausage. Drain.
Transfer sausage and remaining ingredients
to slow cooker (I used a 5 quart). Stir. Cover
and cook on low for 7-8 hours.
Yield: 6 servings

Notes:
-I used hot sausage for this recipe. If you can’t take the
heat, get out of the kitchen. Ha!
-Don’t eat pork? Switch it out for ground beef.

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