Day Nine: Stuffed Peppers

Running with the theme of deconstructed stuffed vegetables I found a recipe for stuffed pepper soup.

Stuffed Pepper Soup

1 pkg ready-to-serve long grain and wild rice

1 lb ground beef

2 cups green peppers, chopped

1 cup onion, chopped

1 jar chunky tomato pasta sauce

1 can Italian diced tomatoes, undrained

1 can beef broth

Prepare rice according to package directions. Meanwhile, in a large pot, cook the beef, green peppers, and onion until meat is no longer pink; drain. Stir in the pasta sauce, tomatoes, broth, and prepared rice; simmer until heated through and flavor combine.

Curry Comfort

I absolutely love curry! The aroma that fills the house when its cooked makes me feel so warm inside. Curry is comfort food for me. I make it like some people make spaghetti: all the time. Its a go-to meal when I have no idea what else to make. Its delicious, colorful, and like most simmer dishes, tastes better the next day! Enjoy!

Ingredients

4-5 Chicken Thighs
2 Medium Russet or White Potatoes, cubed
1 Large Red Onion, sliced
1 Large Green Bell Pepper, sliced
1 Large Yellow Bell Pepper, sliced
3-4 Carrots, sliced
3 Tbsp Curry Powder
1 Tsp Cumin
1/2 Tsp Paprika
1/2 Tsp Cayenne or Crushed Red Pepper
Garlic Powder
Onion Powder
Seasoned Salt
Pepper
2 Cups Chicken Stock or Water
2 Cups Basmati or Jasmine Rice

Preparation

1. Season the chicken thighs (just eyeball it) with seasoned salt, garlic powder, onion powder, pepper, and paprika. Pan sear until skin is crisp and golden brown.
2. Add 1 cup of chicken stock and 1 tbsp of curry powder, cover and simmer until chicken is cooked through and fork tender.
3. Add the remaining chicken stock, curry powder, cumin, cayenne pepper, carrots and potatoes. Simmer until veggies are tender.
4. Add peppers and onions. Cook until tender but still colorful.
5. Serve over rice with a side of sauteed cabbage.