Stuffed Green Pepper Soup

I recently had the opportunity to participate in a charity event called Soup and Soul Milwaukee. A $15 donation provided you a total of 12 soups and unlimited tasting. I was looking forward to volunteering my time and my soup to be included in 1 of the 12. Cooking delicious food for others is one of my favorite things to do, so I was happy to be able to get my food out there to people I didn't know, instead of my regular crew.

I decided to make a Stuffed Green Pepper soup from a recipe my Mom had found and makes often. The funny thing is I think this soup tastes better than it sounds, I guess for me anyway. I'm not a huge fan of stuffed peppers. Well, I guess I should say I just never make the dish. But the soup version is one of my favorites. Hearty, meaty, and oh so flavorful.

Stuffed Green Pepper Soup

Ingredients

-2 lbs ground beef

-1 large onion, chopped

-2 28 oz cans of diced tomatoes

-1 - 1 1/2 cups uncooked brown rice (or white if you prefer)

-2 liters beef stock

-3 green or red peppers, or a combination of both

-10 tablespoons brown sugar

-4 tablespoons balsamic vinegar or red wine vinegar 

-5 tablespoons A1 steak sauce

-salt and pepper

-2 teaspoons celery salt

In a large skillet, brown meat and onions with salt and pepper. Add green peppers and cook an additional 5 minutes. Transfer the meat and pepper mixture to a large soup pot. Add remaining ingredients and bring to a boil. Once boiling, reduce heat to medium low and simmer 45 minutes  or until rice is cooked.

I do not have any pictures of the finished product, but I do have one of me serving it up at the event.

Buffalo Chicken Mac 'N Cheese

Mac 'N Cheese. My favorite to eat, my favorite to make. Nothing says comfort like a big bowl of noodley, cheesey goodness.
I'm not going to lie, even though I love making my own versions of mac 'n cheese, I still occasionally will make the 'ol standby Kraft, blue box version. Spirals were my go to as a kid, but the shapes always tasted the best to me. It also helped that my mom always made it with extra butter. Like a half of stick.

Boy, do I love butter.

I have a basic version of mac 'n cheese that I've been making for a couple of years now that I have to say I've perfected. I've now started experimenting with different flavors with the recipe and decided to try my hand in a Buffalo Chicken version.

Buffalo Chicken Mac 'N Cheese

Ingredients

-3 heaping cups uncooked Cavatappi pasta
-1 1/2 cups heavy whipping cream
-1 lb ground chicken
-2 cups shredded cheddar cheese
-1/4 cup sliced green onions (about 4 medium)
-4-6 slices of cooked bacon, chopped
-3 stalks celery, chopped
-3/4 cup crumbled blue cheese
-1/4-1/2 cup Frank's Red Hot (depending on how hot you like it)
-Salt and pepper
-1 tablespoon of garlic, minced
-1 teaspoon cayenne

Topping

-1/2 cup crushed tortilla chips
-1/3 cup grated Parmesan cheese
-2 teaspoons olive oil

Brown ground chicken and celery in a large pan on medium heat. Brown until chicken is fully cooked and celery starts to get soft.

Cook pasta as directed on box until al dente. Drain and set to the side.

Heat oven to 375 degrees. Spray a 13x9 inch (3 quart) glass baking dish with cooking spray. Heat heavy whipping cream, salt, pepper, garlic and cayenne to a boil. Once boiling, reduce heat and stir in cheddar cheese with a wire whisk until smooth. Remove from heat.


Add cooked pasta to a large bowl. Pour cheese sauce mixture evenly on to pasta. Stir in Red Hot, green onions, cooked bacon and blue cheese. Pour into baking dish.



In a small bowl, mix Parmesan cheese and crushed tortilla chips together and stir in olive oil. Sprinkle evenly over the top of macaroni mixture.

Bake uncovered 15-20 minutes or until the dish is bubbling and top is golden brown.