Leftover Love

I have a love-hate relationship with leftovers.  On the one hand, they’re great for a quick and easy meal.  On the other hand, they’re boring.  I hate eating things two days in a row.  Yesterday, I came up with a great recipe to use up the rest of the stuffed peppers I had from Friday’s dinner.  It was easy, just requiring a few more ingredients, and it enhanced the flavor of the peppers.  Read on for a great leftover solution for stuffed peppers! 

Spicy Stuffed Pepper Soup

Serves 4

2 leftover stuffed peppers

1 14 oz. can diced tomatoes

1 c. chicken stock

1 tbs. tomato paste

1 tsp. chili powder

½ tsp. oregano

½ tsp. red pepper flakes

¼ tsp. cayenne pepper

¼ tsp. cumin

salt and pepper

1 bay leaf

½ c. dry white wine

Chop the peppers into bite sized pieces.  Place in a large pot with the chicken stock, tomatoes, tomato paste over medium heat.  Add the herbs and bring to a boil.  Reduce heat and simmer for an hour, covered.  Add the white wine during the last 20 minutes.  Serve with crusty bread.