Cream of Peppers and Tomatoes Recipe

Directions:

1. In a casserole, melt 2 teaspoons of butter.
2. Brown the peppers 5 minutes.
3. Pour 1 cup of chicken stock.
4. Let boil 4 minutes.
5. Mix in a blender and set aside.
6. In a casserole, melt the remaining butter.
7. Add the flour and stir.
8. Add the mixture of peppers and the remaining chicken stock.
9. Bring to a boil by stirring continuously.
10. Add the cream of tomatoes.
11. Simmer 5 minutes.
12. Add salt and pepper.
13. And it's ready to serve!