Stuffed Pepper Soup

This stuffed pepper soup is a hearty meal loaded with ground beef, onions, rice and bell peppers in a tomato based broth. It tastes just like classic stuffed peppers, but without all the work!

INGREDIENTS 

• 1 tablespoon olive oil
• 1 pound ground beef I use 90% lean
• 3/4 cup chopped onion
• 1 1/2 teaspoons garlic minced
• salt and pepper to taste
• 1 red bell pepper cut into 1/2 inch pieces
• 1 green bell pepper cut into 1/2 inch pieces
• 1 14.5 ounce can petite diced tomatoes
• 1 15 ounce can tomato sauce
• 1 14.5 ounce can beef broth
• 2 teaspoons Italian seasoning
• 2 cups cooked white rice
• 2 tablespoons chopped parsley

INSTRUCTIONS 

1. Heat the olive oil in a large pot over medium high heat. Add the ground beef and cook until browned, breaking up into smaller pieces with a spatula (approximately 5-6 minutes).
2. Add the onion to the pot and cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.
3. Season the beef and onion mixture with salt and pepper.
4. Add the bell peppers to the pot and cook for 2-3 minutes.
5. Add the tomatoes, tomato sauce, beef broth and Italian seasoning to the pot; bring to a simmer.
6. Cook for 15-20 minutes or until peppers are tender.
7. Stir in the rice and season the soup with salt and pepper to taste as desired. Sprinkle with parsley and serve.

Enjoy!!

Mexican Stuffed Shells

My whole family loves these Mexican Stuffed Shells! It’s super easy to throw together and comes out great always. You can make this in advance, and it freezes well as a casserole. Shells stuffed with seasoned taco beef and topped with taco sauce and cheese baked to perfection! If you want a break from your usual chicken, fish, and veggies, this dish is your top choice!

• Prep time: 15 mins
• Cook time: 30 mins
• Total time: 45 mins
• Yield: 20 SHELLS

Ingredients

• 1 lb ground beef (or ground turkey)
• 1 package low-sodium taco seasoning
• 4 oz. cream cheese
• 20 jumbo pasta shells (about 6 oz.)
• 1 1/2 c. salsa
• 1 c. taco sauce
• 1 c. cheddar cheese (or just use all of one kind of cheese)
• 1 c. Monterrey jack cheese

Toppings:

• 3 green onions
• Sour cream

Directions

1. Prepare the oven. Preheat it to 350 degrees.
2. Cook ground beef in a pan until browned. Add the taco seasoning and prepare according to the package instructions. Now add the cream cheese and cover the pan with the lid. Let everything simmer until the cheese has melted. Stir well until combined and set aside to cool completely.
3. Meanwhile, cook the pasta shell according to package instructions. Drain when finished. On a cutting board or baking sheet, set the shells individually.
4. On the bottom of a 9 x 13-inch baking dish, pour the salsa. With 1-2 tablespoons of meat mixture, stuff each shell and place them open side up on the prepared dish. Pour the taco sauce so that it covers the stuffed shells evenly. Using aluminum foil, tent the dish. Place in the preheated oven and bake for about 15 to 20 minutes.
5. Uncover after 15 to 20 minutes and sprinkle the grated cheese on top. And resume baking for another 5-10 minutes until the cheese has melted. Remove from oven when done and, if desired, garnish with green onions or olives. 

Enjoy!!

Easy Stuffed Cabbage Rolls with Ground Beef

 

Best Stuffed Cabbage Rolls with Ground is a perfect choice for those looking to indulge in something comforting and delicious. The recipe calls for wonderfully healthy cabbage leaves stuffed with ingredients we all love and slowly oven braised until tender.

Easy Stuffed Cabbage Rolls

Stuffed Cabbage Rolls with Ground Beef are the epitome of comfort food. Follow this Step by Step recipe to make cabbage leaves filled with ground beef, rice, onions, and seasonings baked in a tomato sauce.

Ingredients

• 1 kali
• 500 grams sausage meat
• 1 onion
• 1 clove garlic
• 1 egg
• 2 tbsp. Bread crumbs
• 2 tbsp. spoons of olive oil
• 2 cans whole peeled tomatoes
• 20 cl tomato sauce
• salt
• pepper

Instructions

1. Remove the core of your cabbage, remove the first leaves and thin them out. Remove the large veins from the cabbage leaves.
2. In a large casserole dish, boil a large amount of salted water. Dip the cabbage leaves in portions of 4 leaves and boil them for 10 minutes. Refresh them immediately in ice water to retain their beautiful color.
3. In a bowl, combine sausage meat, eggs, breadcrumbs, salt, and pepper.
4. Gather 2 cabbage leaves. Decorate the center with the filling and then close it to form a small doll. Repeat these processes for the other brides.
5. Remove the first peel of the onion and chop it. Pass the garlic clove through a garlic press to collect the pulp. Fry garlic and onion in olive oil with a pinch of salt for 3 minutes, stirring regularly to avoid coloring.
6. Add the peeled tomatoes and tomato sauce, then continue to cook over a low heat. Add salt and pepper.
7. Pour the sauce into the bottom of a gratin dish. Place the stuffed cabbage dolls on this bed. Cover with aluminum foil and bake at 180°C for 50 minutes.

Enjoy !