I'm always trying to find new and easy recipes to make for my family (especially with an UBER picky toddler) with fall here and the temperatures decreasing I was looking for something warm, goofy and hearty to fill us up and this was a hit for my husband and I. My toddler just looked at it but there is always next time!

Ingredients:

  • 2 can cream of chicken (or mushroom) soup
  • 1 2/3 cup water
  • 2 cups rice (pre-cooked)
  • 1 packet Italian seasoning
  • 1.5lbs chicken
  • 1 - 8oz pack of cheese (I justed colby jack)

Directions:
  1. Cook chicken with a little bit of the Italian seasoning and then cut into bite-size pieces. 
  2. While the chicken was cooking, I mixed together the soup, water, the cheese, and rice in a 13 x 9 baking dish. 
  3. Mix well, making sure all the rice is covered. 
  4. Stir in chicken pieces
  5. Cover with foil and bake at 350¬ļ for 30 minutes.

If you've been here long enough you know I have a thing for stuffed peppers, however, I'm far too lazy to make the normal stuffed peppers and while I do have a crockpot recipe I did find that it can over soften the rice and turn it to mush. (Still yummy but reminds me of my infant's food LOL).


The other day around 3 o'clock I got a hankering for stuffed peppers so I decided to do some digging and found a easy stuffed pepper soup recipe that I was able to throw together with my son in about an hour (prep won't take a sans-kid adult this long but a toddler helping and an infant crying will slow you down a bit LOL) I opted to double the recipe so I had lunch for a few extra days that week (or more like enough for us to eat it for lunch and give my mother a large Tupperware of it too whoops)

It turned out delicious and was a quick, great, and warm meal to pop in the microwave the rest of the week.

I cooked the recipe fit for 12 servings

Ingredients:

  • 1lb ground beef
  • 1lb ground Italian sausage
  • 1 large onion
  • 6 cloves of garlic (warning this was a LOT of garlic I'd recommend cutting in half)
  • 2 green peppers diced
  • 2 - 28oz cans of crushed tomatoes
  • 56 oz of water
  • 4 tablespoons beef bouillon granules (4 cubes)
  • 4 teaspoons of salt
  • 2 teaspoons pepper
  • 6 cups of rice - prepped
Directions:
  1. In a large dutch oven, cook beef, Italian sausage and onions over medium heat until no longer pink; drain.
  2. Stir in the remaining ingredients excepted for rice; bring to boil.
  3. Reduce heat; cover and simmer for 15 minutes or until peppers are tender.
  4. Stir in rice and simmer for 5 more minutes.