Tag: real food recipes

Recipes and Cooking

Stuffed Bell Peppers

Brandi C

Stuffed Bell Peppers

Stuffed Bell Peppers

4 green peppers, cut in half, and core

1 pound lean sausage

Seasoning

Basil

Oregano

Italian Seasoning

Worcestershire Sauce

8 oz. tomato sauce

1 onion

12 slices provolone

1 head of cauliflower

Oil (not a lot, just enough to smear on pepper halves)

Directions

Brown sausage, onion, and seasonings until done.  Drain.

Add tomato sauce and Worcestershire sauce.  Let simmer.

In the meantime, break cabbage apart and run it through your food processor or chop finely.  Add about a cup of the “rice” cauliflower to the mixture.

Heat oven to 350.  Take pepper half and cook (after you have put the oil on it) for about 15 minutes while everything else is simmering.

Take out peppers and layer the bottom of pepper with 1/2 slice of provolone.  Add filling.  Top with an entire piece of provolone on top.

Cook for 30 minutes.

Tidbit

I love these Stuffed Bell Peppers so much that I have also created a delicious soup recipe!  Soup.  I love them, almost all of them.  Well, except the nasty cold ones.  The soup should NEVER be cold.  Like, never in history ever.  Cold cucumber soup?  Uhm, no.  I just don’t get it.  Maybe I have never had a good one, or perhaps they should have never been created.

These stuffed bell peppers are one of my go-to recipes for a cozy, comforting meal that doesn’t leave me feeling weighed down. They’re hearty, flavorful, and so easy to customize. Sometimes I switch out the sausage for ground turkey or even a plant-based crumble when I’m cooking for vegetarian friends. The cauliflower rice keeps things light while still giving that perfect texture. And let’s be honest—cheese makes everything better. That gooey provolone is the real hero here. These reheat beautifully, making them perfect for meal prep or leftovers the next day. Serve with a side salad or roasted veggies and call it dinner!

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Recipes and Cooking

Bacon and Fire Roasted Tomato Soup

Brandi C

 

Bacon and Fire Roasted Tomato Soup

Bacon and Fire Roasted Tomato Soup

This soup is slap-your-mama good—seriously comforting, smoky, and full of flavor. Perfect for chilly evenings or when you just need a big bowl of cozy. Here is my Bacon and Fire Roasted Tomato Soup recipe.

Ingredients:

  • 6 strips thick-cut bacon, cut into 1/2-inch pieces

  • 1 tablespoon olive oil

  • 1 cup chopped onion

  • 2 cloves garlic, finely chopped

  • 1 (28-ounce) can fire-roasted diced tomatoes, undrained (about 3 cups)

  • 1½ cups low-sodium chicken broth (or vegetable broth)

  • 2 tablespoons fresh thyme leaves

  • Seasoning to taste (salt, pepper, smoked paprika, etc.)

  • 2 tablespoons heavy cream (or more to taste)

Directions:

  1. Cook the Bacon:
    In a heavy soup pot, cook the bacon until crispy. Transfer it to a paper towel-lined plate and set aside. Discard all but 1 tablespoon of the bacon grease.

  2. Sauté the Veggies:
    Add olive oil to the pot. Over medium heat, sauté the chopped onion until soft and translucent (about 3–4 minutes). Stir in the garlic and cook just until fragrant—about 30 seconds.

  3. Simmer the Soup:
    Pour in the fire-roasted diced tomatoes (puree first if you prefer a smoother texture), broth, and fresh thyme. Stir everything together and bring to a gentle simmer. Add your favorite seasonings and let it simmer for about 20 minutes, stirring occasionally.

  4. Finish with Bacon & Cream:
    Stir in the crumbled bacon and heavy cream. Let it heat through, then taste and adjust seasoning if needed.

Notes:

  • Swap heavy cream with milk or whipping cream if preferred.

  • You can use real bacon bits instead of fresh bacon for a shortcut.

  • Want to sneak in extra nutrients? Add a handful (or two) of chopped spinach or kale during the last few minutes of simmering.

This soup is amazing on its own or paired with a grilled cheese for the ultimate comfort meal.

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Recipes and Cooking

A Spin on Plain Ol Green Beans

Brandi C

A Spin on Plain Ol Green Beans

A Spin on Plain Ol Green Beans

A Spin on Plain Ol Green Beans is a small addition to a regular vegetable. It is nothing fancy; however, sometimes, side dishes are bland—green beans with a bit of pizzazz.

2 bags of frozen green beans (about 24 ozs.)

Seasoning

1 small bag of sliced almonds

4 slices of bacon, cooked

A splash of oil

Directions

The frozen green beans that I bought were the type that you can steam, in the bag, in the microwave. I did that. You can also use fresh green beans, canned, french cut, or whatever tickles your fancy.

While the green beans were cooking, I poured a splash of oil into a saucepan along with the bacon. Cook the bacon until done. Lay on a paper towel to drain.

In the bacon grease (yes, I know), pour the steamed green beans into the saucepan and add seasoning. Throw in the sliced almonds and the crumbled bacon. Stir and let it all meld together cause it tastes better.

If you do not have bacon to cook, you could also use REAL bacon bits (no imitation).

My Big Daddy thought I was a rock star 🙂 I’m fantastic.