Autumn Harvest Soup

Ingredients:

2 t Olive oil

2 Small red onions, diced

1/2 C Green onion, chopped

2 Garlic cloves, minced

1 Jalapeño, seeded and sliced

1 Medium green bell pepper, chopped

1 1/2 C Zucchini, peeled and chopped

2 C Pumpkin purée (fresh or canned)

3 C Chicken broth

1 1/2 t Cumin

1 t Kosher salt

1/4 t Black pepper

1-15 oz Can Garbanzo (or other) beans

2 C Chopped turkey (or chicken), cooked

Directions:

Pour oil into a large pot. Add red onion, green onion, garlic, jalapeño, bell pepper, and zucchini. Cook on medium heat until red onions become tender and translucent. 

Stir in pumpkin, broth, cumin, salt, pepper, beans, and turkey. Cover and simmer for at least one hour.

 

* My recipe

Mexican Stuffed Pepper Casserole

Ingredients:

• 1 lb pound ground beef
• 3 green peppers, coarsely chopped
• 1 medium onion, chopped
• 2 T Mexican Seasoning
• 2 C rice, cooked
• 1 15 oz can tomato sauce
• 1 15 oz can diced tomatoes, with liquid
• 1 15 oz can corn kernels, drained
• 1 15 oz can black or pinto beans
• 2 C mozzarella cheese, divided
• Dried cilantro

Directions:

1. Preheat oven to 350.
2. Cook meat in frying pan with onions until meat is almost completely browned. Add peppers. Cook over medium-low heat until beef in completely cooked and peppers begin to turn tender. Add seasoning. 
3. In a 3 qt casserole, stir together the rice, sauce, diced tomatoes, corn, beans, and 3/4 C cheese.
4. Add in the beef mixture and stir until combined. Cover with remaining cheese (or more if desired). Sprinkle dried cilantro on top of cheese.  
5. Bake for 25 minutes or until heated through and cheese begins to brown. Let sit for 5-10 minutes before serving.

 

* Adapted from http://www.a-kitchen-addiction.com/stuffed-pepper-casserole/