Stuffed Pepper Soup Starter 15lb

{ "ingredients": "Parboiled Rice, Tomato Powder (tomato, silicon dioxide [anticaking agent]), Dried Onion, Dried Green Bell Peppers, Dried Red Bell Peppers, Cane Sugar, Wheat Flour, Canola Oil, Salt, Chili Powder (chili pepper and other spices, salt, garlic powder, and silicon dioxide added to prevent caking), Dried Tomato, Natural Diced Sun-dried Tomatoes (sun-dried tomato, salt), Sea Salt, Dried Roasted Garlic, Paprika, Dextrose, Turbinado Sugar, Beef Flavor (beef stock, flavor, and salt), Dehydrated Kale, Non-GMO Soy Sauce Powder (fermented soy sauce [contains soybean and wheat], maltodextrin, salt), Corn Starch, Whole Oat Flour, Oregano, Black Pepper, Molasses Powder (molasses, maltodextrin), Caramel Color, Guar Gum, Unflavored Beef Gelatin, Dried Garlic, Dried Celery, White Pepper, Ginger, Mustard Seed, Lactic Acid (acidifier).<br />Contains Soy, Wheat.<br />Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Sesame, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.", "recipe": "¾ cup Soup Starter mix<br />2½ cups water<br /><br />In a medium saucepan, stir soup starter<br />mix into water. Over low heat, bring to a<br />simmer with frequent stirring. Simmer on<br />low for 20 minutes, stirring often. Remove<br />from heat, cover and let stand for 5<br />minutes before serving.<br /><br />Makes 3 – 8oz servings.<br /><br />Options: To stuff peppers or cabbage,<br />add 1 lb cooked ground meat and one<br />14.5 oz can diced tomatoes. May also<br />pour over shrimp and rice as a gumbo.<br /><br /><br /><br />Alternate Recipe<br />Stuffed Pepper Enchiladas<br /><br />1 cup Stuffed Pepper Soup Starter mix<br />2 1/2 cups water<br />1 lb ground beef, pork or turkey<br />1 can (14.5 oz) can diced tomatoes<br />1 can (4.5 oz) chopped green chilis<br />Flour tortillas<br />Shredded cheese (options: cheddar, pepper jack or crumbled queso blanco)<br /><br />In a skillet, brown the ground meat. Drain. Add water and soup starter mix. Bring to a boil while stirring. Add diced tomatoes. Return to a boil, then reduce heat and simmer for 15 minutes. Remove from heat, cover and allow to steam for 5 minutes.<br /><br />Assemble the enchiladas: spread 1/2 cup of enchilada sauce evenly in baking dish. Spread 1/4 cup of beef mixture down the center of each tortilla and top with 1 Tbsp cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese. <br /><br />Bake until hot and bubbling, 20 to 25 minutes, in an oven preheated to 350 degrees. Let stand 5 minutes before serving.", "documents": [] }