Stuffed Pepper Soup

From: Stuffed Pepper Soup - Cooking Classy

Ingredients:

• 1 lb lean ground beef
  
• 2 Tbsp olive oil, divided
• Salt and freshly ground black pepper
• 1 small yellow onion chopped (1 cup)
• 3/4 cup chopped red bell pepper (a little over 1/2 of a medium)
• 3/4 cup chopped green bell pepper
• 2 cloves garlic, minced
• 2 (14.5 oz) cans petite diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 (14.5) can beef broth
• 2 1/2 Tbsp chopped fresh parsley, plus more for garnish
• 1/2 tsp dried basil
• 1/4 tsp dried oregano
• 1 cup uncooked long grain white or brown rice
• Cheddar or mozzarella cheese, for serving (optional) 

• 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.
• *For a thinner soup don't add all of the rice and for a thicker heartier soup add it all. Also, if you plan on having it for leftovers the next day then don't add the rice to the pot of soup, just add it to each individual bowl, then reserve the rice in a separate container in refrigerator to add to the soup the next day (otherwise it would turn into mush). 

Verdict:
Thumbs up! This was a really delicious, easy soup to make. We added cheddar cheese and some crackers on top and it gave it a bit of a chili flavor. I will definitely be making this again! 

  

Egg in a Red Pepper

From: Not Martha

Ingredients:
1 red bell pepper
1 Tbsp olive oil
4 large eggs
Salt and pepper
1 Tbsp grated parmesan
4 slices crusty bread, toasted

Remove seeds from pepper and 1/2-inch thick rings. It’s not totally important that all the rings be the same thickness.

Heat olive oil over medium heat in a frying pan or skillet.

Place peppers in olive oil.

Then one-by-one, crack an egg into a small dish and pour it into the pepper.

Sprinkle with salt and pepper and let fry for about 3 minutes.

Some of the egg may leak out from under the pepper, but for the most part, you should be OK.

Once eggs are mostly set, flip the entire pepper over. This has to be a quick movement, or else you risk the egg/pepper falling apart.

After you flip all of the peppers, sprinkle parmesan cheese on top. Cook for one minute.

And place pepper egg on a piece of toast.

Verdict:
Thumbs up! What a yummy, light(ish) breakfast! I meant to blog about this back when red peppers were really in season but I got way behind on blogging. This is such a yummy breakfast. The crunchiness of the red pepper is perfect with the egg. The instructions I posted are from the Not Martha blog, so I tweaked a little. I didn't put them on toast at all, although I do think that would be delicious. And instead of using parmesan cheese, I used cheddar. It was divine. The key to making it pretty (not like it really matters) is to gently pour the egg into the pepper. If you dump the whole egg, it will spread out a lot. And trust me, that does not affect the flavor, just the attractiveness! I definitely recommend this easy recipe.