Stuffed Pepper Soup
Makes 6 servings
Ingredients
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1 lb lean ground beef
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2 Tbsp olive oil, divided
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Salt and freshly ground black pepper
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1 small yellow onion chopped (1 cup)
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1 cup chopped red bell pepper (a little over 1/2 of a medium)
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1 cup chopped green bell pepper
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2 cloves garlic, minced
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2 (14.5 oz) cans petite diced tomatoes
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1 (15 oz) can tomato sauce
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1 (14.5 oz) can low-sodium beef broth
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2 1/2 Tbsp chopped fresh parsley, plus more for garnish
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1/2 tsp dried basil
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1/2 tsp dried oregano
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1 cup uncooked long grain white or brown rice
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Cheddar or mozzarella cheese, for serving (optional)
Instructions
In a large pot heat 1 Tbsp olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.
Heat remaining 1 Tbsp olive oil in pot then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer.
Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.
While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup.
Serve warm topped with optional cheese and garnish with fresh parsley.
Recipe from Cooking Classy
Roasted Potatoes & Broccoli
Makes 4 servings
Ingredients
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1 pound red potatoes, quartered
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4 tablespoons olive oil, divided
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Kosher salt and freshly ground black pepper to taste
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½ cup grated Parmesan cheese plus more for serving (optional)
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1 pound broccoli cut into florets of similar size
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2 cloves garlic minced
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1 tablespoon fresh lemon juice from about ½ a lemon
Instructions
Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
Place potatoes in a large bowl and drizzle with 2 tablespoons of the olive oil and season to taste with salt and pepper; toss to coat. Spread in an even layer over half of the prepared baking sheet. Bake 25 minutes, stirring once halfway through.
Meanwhile, in a large bowl toss together broccoli florets, minced garlic, remaining 2 tablespoons of olive oil and lemon juice until coated. Season with salt and pepper and toss again.
When potatoes have roasted for 25 minutes, remove from oven and stir. Spread the seasoned broccoli florets in an even layer on the other half of the baking sheet. Bake 15 minutes.
Remove from oven; sprinkle Parmesan cheese evenly over all; bake 10 minutes more, or until potatoes and broccoli have crispy edges. Gently stir to combine broccoli and potatoes and transfer to serving bowl; sprinkle with more parmesan cheese if desired. Serve hot.
Recipe from Pinch & Swirl
Kickin’ Collard Greens
Makes 6 servings
Ingredients
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1 tablespoon olive oil
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3 slices bacon
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1 large onion, chopped
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2 cloves garlic, minced
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1 pound fresh collard greens, cut into 2-inch pieces
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3 cups chicken broth
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1 teaspoon salt
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1 teaspoon pepper
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1 pinch red pepper flakes
Instructions
Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp, 5 to 7 minutes. Remove bacon from pan, crumble, and return to the pan.
Add onion to the pan and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
Pour in chicken broth and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer until greens are tender, about 45 minutes.
Serve.
Recipe from All Recipes