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Hello Nancy. This is for DC in the July 27 newsletter (I'm still catching up).

Terry's Stuffed Pepper Soup
3 14-oz. cans beef broth
2 medium-large onions, 1 whole and 1 diced pretty fine, divided use
1 large rib celery, whole
6 - 8 green bell peppers, quartered
42 oz. crushed tomatoes (has to be crushed)
1 1/2 lb. burger, half each lean and chuck
1/2 c. cooked rice
2 eggs
2 tsp. minced garlic
2 tsp. Worcestershire sauce
1/8 c. (2 T.) plain canned bread crumbs
Salt, black and cayenne peppers

Bring broth to a boil with the whole onion, celery, and cut up peppers. Simmer while preparing rest of ingredients. In a Pam sprayed (very important), wok or skillet cook the diced onion till tender and slightly browned, and till it smells "grilled"; set it aside.

Mix meats, rice, eggs, garlic, Worcestershire, crumbs, and seasonings to taste; add "grilled" onion and

combine very well. Press firmly into a 9" x 9" flat pan and bake at 350 till done quite well, about 25 minutes. Discard celery and whole onion from the stock, season with salt and pepper, stir in crushed tomatoes.

When meat is done, drain and (very important) spoon off fats. Then spoon the meat, in large chunks, into the soup. Check seasonings, then simmer on very, very low heat, uncovered, for at least 1 1/2 hours. Chill overnite if desired. This soup freezes only medium well, but it keeps, chilled very well for up to 5 days. Makes about 5 qts and serves 8 to 10. Serve with lots of plain saltine crackers. Terry worked for our Elks Club, she is a great cook and when she left, everyone who followed her and tried to make this soup ended up with a greasy too tomatoey result. We are grateful she shared her recipe,.it's definitely
a wintertime favorite. All the special tips are hers. Hope y'all enjoy it too.
Marilyn in FL

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