I love eating a hot bowl of soup on a chilly autumn day. It warms you up like a pair of big, comfy wool socks. Just seeing a picture of delicious and steaming hot soup bumps my internal temperature up a few degrees. Or is that just early menopause?
OK, so I told ya'll I was going to make these fabulous stuffed peppers from my 1955 vintage Italian cookbook. As much as I love stuffed peppers, they're kind of a pain to make though.
So, in the hopes that there might be a quick and easy way to make stuffed peppers, I decided to Google easy stuffed peppers. And it turns out that a genius woman came up with a brilliant solution.
Now, when I make real stuffed peppers, we serve the peppers in a bowl. Then, we cut open the pepper and drown everything in the wonderful tomato sauce. The end result is basically tomato soup with peppers and rice.
Umm, do you see where I'm going here? Why bother with all the stuffing and fussing that goes into making stuffed peppers. Why not just skip straight to the tomato soup with peppers and rice?
Genius idea, I tell you. Sheer genius. Now, why didn't I think of that? So, allow me to introduce Un-stuffed Pepper Soup.
Ladies, put on your aprons! Gather up these simple ingredients- 3 green bell peppers, an onion, a few mushrooms and 1 1/2 lbs of ground beef.
Dice it all up. And throw it all in a pan. Cook until the meat is browned and the veggies are tender.
Next, get out your crockpot. And kiss it. Tell your crockpot, I love you! I love you! Tell it Thank you for making dinner so easy! Then put the ground beef and vegetables in it.
Also add 2 cans of tomato soup, 2 cans of beef broth and a can of stewed tomatoes. Stick the lid on it and forget about it. And when I say forget about it, I mean Forget about it!, like a Mafia guy.
A few minutes before you're ready to eat, throw in about 1 1/2 cups of uncooked rice. Cook for a few minutes until the rice is tender and fluffy.
Serve in soup mugs with corn bread. Or maybe a grilled cheese sandwich. Or maybe a nice salad and a glass of sweet tea. Whatever floats your boat.
In fact, I'm thinking that next time I make this soup, I'll have some thick slices of mozzarella cheese on hand. Put them across the top of the soup mug and stick it all under the broiler for a few minutes. It all sounds To. Die. For.
So, can you ever forgive me for not making real stuffed peppers? Please. Pretty please.