The Bull Chef

Ingredients:

• 2 (14.5 ounce) cans stewed tomatoes
• 8 ounces sliced pepperoni sausage
• 1 cup beef stock
• 1/2 teaspoon dried basil
• 1 cup shredded mozzarella cheese
• 1 tablespoon vegetable oil
• 1/2 cup fresh sliced mushrooms
• 1 onion, chopped
• 1/4 cup chopped green bell pepper

Direction:

1. Heat oil in a saucepan over medium heat. Stir-fry onions, mushrooms, and green pepper until soft but not brown.
2. Add tomatoes, stock, pepperoni ,and basil. Cook until heated through.
3. Sprinkle cheese over each bowl, and broil to melt.

Related posts:

1. Slow Cooker Lentin & Ham Soup Ingredients: 1 cup dried lentils 1 cup chopped celery 1...
2. Chicken Soup With Black Beans and Corn Ingredients: 1 jalapeno pepper, stemmed, seeded and minced 2 tablespoons...
3. Pork Marsala Ingredients: 1 pound boneless pork loin chops, pounded thin 3...
4. Mexican Rice II Ingredients: 1/2 green bell pepper, finely chopped 1 fresh jalapeno...
5. Penne with Chicken Asparagus Ingredients: 1 bunch slender asparagus spears, trimmed, cut on diagonal...