– 1 lb.Of ground meat (beef, turkey, or plant-based alternative).
– 2 large colorful bell peppers – finely diced.
– 1 onion – finely chopped.
– 3 cloves.Of garlic – minced.
– A 14-oz can.Of diced tomatoes.
– 4 Cups.Of beef or vegetable broth.
– 1 Cup.Of tomato sauce.
– 1 Cup.Of water.
– 1 Tbsp.Of olive oil.
– 1 Tsp.Of dried basil.
– 1 Tsp.Of dried oregano.
– 1/2 Tsp.Of paprika.
– Salt and pepper to taste.
– Cooked white rice or cauliflower rice.
– Grated cheese ( you can use cheddar or mozzarella) for garnish.
PREPARATION:
Step 1. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the minced garlic and diced onion, and cook until aromatic and soft.
Step 2. Add the ground beef to the saucepan and simmer, breaking it up as it cooks with a spoon until it is browned.
Step 3. Add the chopped bell peppers and stir. Cook for a further few minutes, or until the peppers begin to soften.
Step 4. Add the tomato sauce, tomato dice, and either beef or veggie broth. Add the water, paprika, salt, pepper, dried oregano, dry basil, and dried oregano. To thoroughly incorporate all the ingredients, stir well.
Step 5. After bringing the soup to a boil, turn the heat down to low, cover the pot, and simmer it for 20 to 25 minutes to let the flavors blend.
Step 6.
Fresh tomatoes for 2 years, without vinegar: the foolproof method to make them last that long
I brought these to the party, and they were gone before I could grab one myself
Macaroni and Cheese
He is the son of one of the greatest western actors in history. He is eighty-four today…
Deep Dish S’mores Cookies
SHRIMP COBB SALAD
