If you love stuffed green peppers, you will love this easy to prepare soup.
Why Are Green Peppers Called “Mangos?”
In Cincinnati, in the Forest Hills School district in the 1960s and 70s, the term ‘stuffed mangoes’ was used on the school menu. There are many Amish cookbooks that also use the term ‘stuffed mangos.’ And, in the supermarket, up until probably only a few decades ago, retailers labeled green peppers mangos in the Midwest. Most of us now know the difference, but older folks in Pennsylvania, West Virginia, Ohio, Indiana, Illinois and Missouri still call green bell peppers mangoes. Some seem to think that this originated with coal miners in eastern Pennsylvania in the 1870s. The Pennsylvania Board of Agriculture referred to them as mango peppers in 1879, and the Ohio Board of Agriculture referred to them the same in their 1896 annual report.
Many among the Amish still refer to them as “mangos.” But no matter what you call them, this soup is wonderful. It is very popular in Amish Restaurants and homes.
This is a great Autumn soup for those chilly days. Use up the rest of those peppers from the garden and fall sets in.
It cooks up easily on your stovetop or a campfire.
Ingredients for Stuffed Pepper Soup
- 1 LB ground beef
- 1/2 cup green peppers
- 1/4 cup diced onions
- 32 oz. diced tomatoes
- 8 oz. tomato sauce
- 1 cup beef broth
- parsley
- basil
- oregano
- cooked white or brown rice
- cheese (optional)
Cooking Instructions
- Brown your ground beef
- Add green peppers, diced onion, parsley and garlic and cook until veggies are tender
- Add in diced tomatoes, tomato sauce, broth, and season with salt and pepper.
- Bring to a boil then reduce heat, cover and simmer 30 minutes.
- Add rice into soup and cook 10 more minutes
- Serve with cheese and a nice crusty bread if desired.
