Stuffed Pepper Soup

I know, it's been an extremely long time since I've posted. I haven't been trying out new recipes, because life has been busy. I love referring back to my blog for recipes though... it's like my own personal cook book.
I have a few recipes to share coming up, but I can't promise what will come after that. :) We became a host family for "safe families" and have had extra kids off and on. Thus why the experimenting with new recipes went to a screeching hault. When they're around, I am making recipes that I know all the kids will eat well. 

Anyway, to start off, I have a "Stuffed Pepper Soup" recipe. This is Whole 30, so whoever is participating in that during the month of January, here you go! This can either be made on the stovetop or in the Instant Pot. I made it on the stove, because can you believe it, I don't have an instant pot!
This recipe was on a new site I found, and I have loved everything I've made from her! Real Food with Jessica is the name of it. I highly suggest it!


Stuffed Pepper Soup

Ingredients:
  • 2 Tbsp garlic oil (I used avocado with garlic powder sprinkled in)
  • 2 pounds ground beef
  • 1 tsp salt
  • 2 tsp italian seasoning
  • 2 (14.5oz) cans diced fire roasted tomatoes
  • 1 cup strained tomatoes or tomato sauce (I used the sauce!)
  • 3 whole bell pepper chopped 
  • 1 bunch green onions 
  • 1/2 cup water (stove-top only)
  • 3 cups cauliflower rice (or if you do grains, you can do regular white rice)

Directions for the stove-top: 
    
 Step 1: Add garlic oil to a large skillet and cook the peppers over medium heat for 5 minutes, until tender.
  
 Step 2: Add the beef, salt, and seasoning and cook until browned, 5-7 minutes. Add in the tomatoes, green onions, and water and cook 10 minutes. I also added my cauliflower rice(frozen) in at that time.

                                                                                                                              

Directions for the instant-pot:

Step 1: Press the "saute" button and add the oil, beef, salt, and seasoning and cook for 6-8 minutes, breaking up the meat and stirring regularly. Hit "cancel." 

Step 2: Add in the tomatoes, peppers, and green onion and stir well.

Step 3: Place the lid on, make sure the valve is closed. Press the "manual" button and then adjust the time to 10 minutes. 

Step 4: Hit "cancel" and release the pressure. Serve with rice or cauliflower rice.


Comments

Post a Comment

Popular posts from this blog

Gluten Free Cinnamon Maple Scones

  This  scone recipe  is one of my most recent   favorite   finds! They are so easy & quick to make. And oh so good with a cup of coffee! You can see for yourself, that these are not Paleo, but everything about them is except for the flour blend! (Oh, and there is powdered sugar in the frosting...) Ingredients: Scones: 2.5 cups Gluten Free All Purpose Flour, Bob's Red Mill 1 to 1 (I have only used this flour- I haven't tried any others. I'll get back to this if I do try another!) 1/2 cup coconut sugar 2 tsp baking powder 1 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp sea salt 6 Tablespoons Cold butter or chilled coconut oil or ghee 1 egg 3/4 cup canned coconut milk, full fat + 2 Tbsps for brusing 1 tsp vanilla extract Maple Icing: 1/4 cup maple syrup 1 Tbsp butter or coconut oil 1 cup confectioners sugar 1/4 tsp cinnamon Directions: 1)  Preheat oven to 400 degrees 2)  Put the flour, coconut sugar, baking powder, salt, cinnamon and nutmeg into a large bowl and whisk together to c
Read more

Marinated Chicken Thighs

         This is one of my favorite, easiest meals! It's great for company, too. Each time I've made it someone has commented on it. It's even Whole30 friendly, and can be either baked in the oven or grilled. I love this with roasted sweet potatoes-Yum yum! Whole30 Marinated Chicken Thighs from Just Jessie B. If you'd like to see a picture, click on the link. I did not take one. :) Ingredients: 1 1/2- 2lbs Chicken Thighs For the Marinade: 1/4 cup olive oil 2 Tbsp balsamic vinegar 2 Tbsp coconut aminos (or soy/tamari sauce if you prefer) 1 Tbsp citrus juice (lemon, lime, or orange) 1 tsp Dijon mustard 1 tsp minced garlic 1/2 tsp salt 1/2 tsp pepper 1/2 tsp onion powder pinch of red pepper flakes Directions: 1. Preheat the oven to 425 degrees. 2. Line a baking sheet with parchment paper or foil. 3. Add the marinade to a ziplock bag and swish around until mixed. Add the chicken thighs and let them sit for at least 30 minutes (the longer the better!) 4. Transfer the chicke
Read more

Crispy Paleo Pizza Crust

Image
It's been over a year since I've posted a new recipe! I'd say it's about time. But you know how you have seasons of your life when you just make your tried and true recipes over and over again, and other seasons when it's so much fun to try something new? Well, pregnancy for me has definitely brought cooking down a notch, that's for sure. We've had a lot of comfort food around here lately, and things I know are good and wouldn't make me nauseous. Anyway- that to say, I only have 3 weeks until my due date for #3. I have a few recipes to share with you that we love before baby girl makes her arrival, but I can't promise a consistent update of new recipes.  So- back to our recipe for today. Homemade Pizza! This Crispy Paleo Pizza Crust is the best I've ever made, and it gets the crispiest, as long as you roll it out thin. But even if it's thick, we still love it. So make it how you love it! We had a Friday night pizza night where
Read more