I typically cook for both of our parents at least once a week – although these days, it’s been more often as they age and a simple task like cooking is impossible. It’s a perfect storm as I always have food leftover after my blog posts to share.
They do have their favorites and remind me of them quite often. Recently, my mother-in-law requested my Stuffed Peppers. After cleaning up after the holidays, I just didn’t have the time or energy today to make stuffed peppers but boy did I find a good substitute.
One of my favorite blogs and one that I’ve been following long before I got to blogging myself is SkinnyTaste.com. Gina offers low fat, WeightWatcher-friendly recipes that are delicious! Every one I have tried – I would make again.
As I was perusing recipes on my favorite blogs this week, Gina’s Stuffed Pepper Soup recipe stood out and called my name…
One of my New Year’s mantras (remember I don’t make resolutions) is to use up what I have in my pantry and refrigerator. It’s a pity how much we throw out. I had all the ingredients, so let’s go!
I added a few of my own touches to the soup….
Start with a 1/2 red pepper and 1/2 green pepper. Chop into small bits.
You’ll need a cup of chopped onions. I usually use the pre-chopped onions from the grocer but today, they didn’t have any so I brought out the processor and chopped my own.
Brown the ground meat. I use 90% lean but you can use ground turkey as well.
To the saute mixture, add two cans of petite cut tomatoes and one can of tomato sauce along with 2 cups of chicken broth.
Season with salt and pepper. Gina’s recipe calls for 1/2 tsp. of marjoram which I followed….
I added a few a mine own touches with a heavy pinch of allspice…
and a 1/2 tsp. of baking soda. (It cuts the acidity of the tomatoes)
Cook for 1/2 hour and serve.
Top with brown rice and you have the closest thing to stuffed peppers.
My Dad says so.