Long time, no see blog readers! Life has been crazy these past few weeks, leaving me little time to cook. Between moving into a new townhouse, and working tons of 12 hour shifts in a row, my poor little blog has been neglected. Life has finally slowed down, so I hope to be back to posting recipes on a more regular basis.
One of the food blogs that I follow, Branny Boils Over, is hosting a Charity Souper Bowl event this month to raise money for the ASPCA. For every soup recipe that is entered, Branny will donate $1 to help our animals in need. Pretty awesome of her if you ask me! To participate, head over to her blog to submit a recipe. You don’t even have to be a food blogger! She also asked us to dedicate our post to a special animal in our lives, so I thought I would share a picture of my baby girl, Lilly. My parents adopted Lilly from our local humane society 12 years ago, and she has been the sweetest, most adorable cat ever. And yes, she routinely sleeps on her back like this.
For the Souper Bowl, I decide to make my future mother in-laws famous stuffed pepper soup recipe. If you like stuffed peppers, you’ll love this stuffed pepper soup. It a thick, hearty soup packed full of veggies and protein – so it’s good for you as well as delicious! It’s also insanely easy to make – brown some beef, chop some veggies, dump some ingredients in pot and turn on your stove. This recipe makes a lot of soup, so we keep individual sized servings in the freezer to pull out for a quick dinner on busy nights. Top it with some shredded cheese, and serve it with saltines or a thick crusty bread for a wholesome meal.
Stuffed Pepper Soup
Yields: About 12 cups of soup
2 pounds ground beef
2 large green bell peppers, chopped
1 small onion, chopped
28 oz can tomato sauce
28 oz can diced tomatoes, undrained
2 cups long grain brown rice
32 oz beef broth
1/4 cup brown sugar
2 tsp salt
1 tsp pepper
Brown the ground beef in a skillet, drain and set aside. Finely chop the onion and bell pepper.
Combine the remaining ingredients in a large saucepan, add the ground beef and bring to a boil. Reduce the heat, cover, and simmer for 30-40 minutes, or until the peppers are tender.
Source: A Cooking with Chrissy original