Please excuse my recent photos. I left the good camera with my family in Key West because my Mom forgot her camera at home. Pictures will improve when they return in beginning of March!
On another note, it is time for another Recipe Swap! The theme for this swap is Soups/Stews. I received a recipe for Stuffed Pepper Soup from The Cooking Nurse. I was very excited because I have had stuffed pepper soup on my radar for awhile now, but had not gotten around to making it. This recipe is so easy, and involves very little cooking time, but gets great flavors. I modified the quantities of the ingredients in the recipe to make the type of soups we like, and I halved the recipe. Trust me, this is recipe still makes a TON of soup! This soup was wonderful, and was very filling. Ron and I both will usually take a small second half bowl when we have soup for dinner, but this time we were both set with one bowl of this stick to your ribs soup! Thank you for the wonderful recipe! We will be making this again (well once we eat all the leftovers from the first batch!).
1 1/4 to 1 1/2 pounds lean ground beef
2 large green peppers, diced
1 onion, diced
14.5 oz can tomato sauce
14.5 oz can diced tomatoes, undrained
1 cup long grain brown rice, uncooked
32 oz beef broth
1/8 cup packed brown sugar
2 teaspoon salt
1 teaspoon pepper
shredded cheddar cheese (optional)
Brown ground beef in a large stockpot, drain. Finely chop onion and green pepper, and add to ground beef. Add the rest of the ingredients and bring to a boil. Reduce heat, cover, and simmer for 40 minutes or until the peppers are tender and the rice is cooked. Top with shredded cheddar cheese if desired.