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1 red bell pepper 1 yellow bell pepper 1 green pepper 1 can mushroom soup 2 cubes chicken bouillon 4 c. water Cut peppers in half. Clean insides out. Place peppers cut side down on a baking sheet. Place under broiler until skin is properly blackened. Remove peppers from the oven and place in a brown paper bag. Fold top of bag down and let peppers cool. Remove from bag and remove the charred skin from pepper. Cut peppers into strips. Place mushroom soup in pot. Heat and gradually add water. Add bouillon. When thoroughly heated, add the peppers and simmer for 15 minutes. Variation: Can add either pasta or rice. Can also add sauteed eggplant and/or grilled chicken. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |