Stuffed Pepper Soup


Earlier this week I made stuffed peppers and there were a few left over.  While we love leftovers, and truthfully, sometimes leftovers taste even better than they did the first time around, this time I decided to repurpose them.  We have had some pretty chilly May days and soup sounded perfect so I turned the peppers into soup.  Definitely an easy dish.  Earlier this year I posted my recipe for stuffed peppers.  I use ground pork and rice, lots of onion and garlic, and tomatoes.  Any recipe that you use for peppers would work in this soup.


2-3 leftover stuffed peppers

1 pint of diced tomatoes

2 cups of beef broth (I use Better than Boullion)

2 T olive oil

1 cup rough diced sweet onion

3-4 cloves of garlic minced

basil and oregano

1 T brown sugar

1 pint green beans


Heat olive oil in a heavy kettle or Dutch oven and add the diced onion.  Cook for two to three minutes stirring occasionally until the onion are tender but not brown.  Add the garlic and cook for another minute.


Rough chop the peppers and add them to the pot.


Add the tomatoes, brown sugar and broth.

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Stir in the green beans and fresh herbs.

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Bring to a gentle boil.  Reduce heat and simmer for 10-15 minutes.  All of the ingredients have already been cooked.  Add salt and pepper to taste.  Ladle into bowls and garnish with a little shredded cheese.  I used Asiago but you can use any of your favorites.  Perfect on a chilly evening with some good, crusty bread.

NOTE:  You can substitute corn, diced zucchini, or frozen peas for the green beans.  If you have more leftover peppers increase the broth and tomato portions.  Enjoy your leftovers!

Corned Beef the Next Day and the Next

In honor of St. Patrick’s Day, and because we love it no matter the day, I made a corned beef on Sunday with cabbage, potatoes, carrots, and onions.  I cooked it all afternoon and the house smelled wonderful.  I posted the corned beef recipe that I use last April.  It was taught to me by a dear friend who used to host a St. Patrick’s Day celebration every year.  There were just two of us feasting on a large pot of meat and veggies so we had a lot of leftovers.  Some people hate leftovers.  At our house we love them.  I think usually they are more interesting when they are repurposed.  But that is not always true.

Leftovers Day 1

The Brits, who I’m told are not famous for haute cuisine, have a dish called Bubble and Squeak.  It’s basically a recipe for frying up leftover cabbage, mashed potatoes, and meat.  I decided to give Bubble and Squeak a shot using my own interpretation and the leftovers we had.  It’s not complicated.


The Ingredients I used:

1 small onion diced

2 cloves of garlic sliced

2 stalks of celery chopped

1 T canola oil

1 T butter

Chopped cooked cabbage

Diced corned beef

Boiled potatoes and carrots smashed

Heat the oil and butter in a heavy skillet over medium high heat and sauté the onion, celery and garlic until tender.


While the onions are cooking slice and dice the corned beef.

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Smash the potatoes and carrots.

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Add the cabbage and corned beef to the skillet.


Top with the smashed potatoes and carrots and heat through.


Now if you’re extremely talented in the kitchen flip the bubble and squeak over in the pan.  Use a plate or pan lid to assist with the flip so that both sides are lightly browned.  If you’re not extremely talented follow my lead…brush a little butter on the top and put the pan under the broiler until the top is lightly browned.  Slice and serve.


I know.  It looks pretty grey and boring.  And maybe not even very appetizing.  It was “okay.”  If I’m to make this again I need to think of a way to jazz this up a little and make it more exciting.    Suggestions are welcome!

Leftovers Day 2

Rueben Sandwiches.  This was my mother’s favorite sandwich.  A favorite of mine as well.  This is an easy dinner to prepare and doesn’t require a recipe.  Good bread is a must.

The ingredients I used:


Combine Ketchup, Mayo and Sweet Relish to make Thousand Island-ish sandwich spread.

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Assemble the sandwich and grill.


This repurposed leftover was much more successful.  I served it with homemade dill pickles and vegetable chips.  You can put a little of the magic sauce on the sandwich before grilling and serve additional sauce on the side.


Looks a lot more appetizing than Bubble and Squeak doesn’t it??

I still have leftover corned beef.  Maybe corned beef hash and eggs tomorrow.