UNSTUFFED PEPPERS - Stuffed Peppers Out of Season

I dearly love stuffed peppers and so does my wonderful buddy-in-law. Last summer, the garden was simply bursting with bell peppers of green, red, yellow, and purple, and we ate them and we froze them and we used them in canning. I have several gallon bags in the freezer and I will share my space and time saving secrets of vegetable preservation later in the season . . . The only down side to frozen organic peppers for winter cooking, is that they are halved or quartered, but don't let that stop you from enjoying the wonderful flavor of stuffed peppers! I've done just a bit of improvising to enjoy the delicious flavor of stuffed peppers in a pot on top of the stove using frozen halves.

UNSTUFFED PEPPERS

1 pound Ground Round
1 medium Onion, diced
1/2 Clove of Garlic
1 1/2 Cups Rice
5 Cups of Water
1 Quart of Tomatoes
1 tsp. Basil
Salt and Pepper
12 Frozen Peppers halves
Brown ground round with diced onion, garlic, and salt and pepper. When beef is thoroughly browned, add water, bring to a boil, then add the rice. The rice can be boiled separately, but I'm the One pot Wonder, so I keep it to one pot; as much as possible! When rice is cooked and water is dramatically reduced, about 20-30 minutes; stir in tomatoes, basil, and half of the pepper halves. Top with the other half of peppers. Cover and simmer for about 15 minutes more, until most of the liquid has been absorbed. Serve hot with fresh salad and warm biscuits.

Broccoli Casserole Soup

I just love some of the seasonal casseroles. I remember years ago, when my former mother-in-law introduced me to broccoli casserole. I prefer my veggies straight, but for atmosphere, visual appeal, and portions, a casserole centered around a vegetable is the next best thing. I was chatting with my neighbor a few weeks ago and he said he was warming up left overs from a family gathering and going to enjoy his Grandma's broccoli casserole. It was cold and I was busy "wri-bernating," which always calls for a pot o' something on the stove, but broccoli casserole sounded delicious. So, now there is Broccoli Casserole Soup. The great thing about most of my recipes is they take little preparation time, and with one pot, little clean up time, as well!

Broccoli Casserole Soup
In Soup Kettle or Dutch Oven

6 Cups Water - bring to a boil
2 Cups Rice to boiling water
When Rice is done, add
1 Large Broccoli head or 2 crowns to simmering pot (actually I recommend a lot more broccoli when available because it's delicious)
Simmer 5- 10 minutes

Most of the water should now be absorbed into the rice and evaporated in steam
Add 8 oz. grated cheddar cheese
1/2 Stick of Butter
1 quart of Milk.
Salt and Pepper to taste

When cheese is melted, soup is ready. Garnish with shredded cheese, if desired and serve with crackers

(HOME)