We explore the Evansville Vanderburgh School Corporation’s Medical Professions Academy, the Hungry Hoosier takes apart a stuffed pepper, and we review the Tri-State’s 2012 economy and look ahead to 2013.
Stuffed Pepper Soup
1 tablespoon olive oil
3 large green bell peppers, chopped
2 medium yellow onions, chopped
2 stocks celery, chopped
2 cloves of garlic, chopped
2 lbs ground beef
1 28-ounce can crushed tomatoes
1 quart beef stock
2 tablespoons Worcestershire sauce
Kosher salt and cracked black pepper to taste
2 cups cooked brown or white rice
In a Dutch oven or stockpot, heat the olive oil to medium high and add the peppers, onions, celery, and garlic. Sauté about ten minutes the remove the vegetables from the pot. Add the ground beef to the pot and brown. Drain fat if needed and then return vegetables to the pot. Add the other ingredients, except for rice. Increase heat to high, bring to a boil, then reduce to a simmer. Let simmer for 30 minutes and season with salt and pepper to taste. To serve, place in a bowl along with about a quarter cup of rice. This makes about eight servings.