Since we had our first significant rainfall in over a month, – well, five days of spotty rain, but we’ll take it – and the ground finally wasn’t concrete hard, I pulled out my banana peppers. I had been feeling guilty about them just going to waste out there, but I was so tired of banana peppers.
Determined not to let these go to waste, I picked everything that was good, which was about a Walmart sack full. I saved out some to cut and freeze for home, and posted the rest on a Facebook trading site and got rid of them.
I cut up three cups of peppers today, and froze them in 1 cup packages for stuffed pepper soup. Once fall hits, I get the urge to make soup about once a week, and the past couple of years I’ve really been trying new recipes. I have to thank the deli in Jerseyville for that, because they make excellent soups, and I’ve been trying to recreate at home the ones that I like. It took me a couple of tries on stuffed pepper soup, but I finally think I nailed it.
I started with this recipe, and added 1 pint of home canned tomato juice and 1/3 cup sugar. I left out the cheese, and it was delicious. I’m looking forward to having it a few more times this winter!