Winter weather has hit Saskatchewan. It is cold out. It is snowing. I am making and eating comfort foods. Warm soups, casseroles, any type of hot meal that I can think of. This is just the tip of the iceberg for the cooking that I am going to be doing this winter. With Austin in school and the temperatures at -20°C, we are all going in and out of the cold. I am packing soup for her lunch, filling her belly up with a hot (warm) meal before she heads outside to play at lunch time.
Plus, I’m trying new recipes, trying to create healthier meals, and make our favorite meals healthier.
Stuffed Pepper Soup
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The first step in getting healthier is veggies. Mince or press 3 cloves of garlic, 1 chopped onion and two chopped peppers, saute in 2 tbsp of EVOO, until tender.
Add your 1lb ground beef to the pan with your peppers and brown until cooked.
Once your ground beef is brown add in 1 cup of tomato sauce, 1 cup of chicken broth, 14 oz of diced tomatoes and 1 tbsp of soy sauce.
Bring this to a simmer then stir in one cup of uncooked rice. Cover with a lid and let simmer on a low heat. Let it cook for about 20 minutes, until rice is cooked.
Once it is cooked through, you can can top it with you favorite cheese.
This soup is comfort food at it’s best in the middle of a cold cold winter.
Stuffed Pepper Soup
Ingredients
- 2 tablespoon of olive oil
- 2 cloves of garlic
- 2 Bell Peppers any color
- ½ of a medium onion
- 1 pound of extra-lean ground beef
- 14.5 oz can of whole tomatoes
- 14 oz can of low-sodium chicken broth
- 8 oz can of tomato sauce
- 1 teaspoon of soy sauce
- 1 cup of uncooked rice
- 1 cup of shredded cheese
Instructions
- Start by dicing two cloves of garlic, ½ of a medium onion, and two bell peppers.
- Saute peppers, onions and garlic in two tablespoons of olive oil over medium heat.
- Once the peppers and onions have started to soften, increase heat to medium high and add one pound of extra lean ground beef to the pan.
- Once the ground beef is cooked, add chicken broth, the can of whole tomatoes (chopped), tomato sauce, and soy sauce.
- Bring the tomato mixture up to a simmer, then stir in one cup of uncooked extra long grain rice.
- Cover the pan with a lid and reduce the heat down to low.
- Let mixture cook 20-30 minutes, or until rice is tender.
- One rice is tender, sprinkle the cheese on top.
- Cover the pan with the lid to let the cheese melt.
