As much as I hate it, it is soup and stew weather again. I first saw this on Skinnytaste and liked the idea, though thought it a bit bland. Turns out there are a lot of recipes for stuffed pepper soup out there, and this is a mish mash of all of them – forgive the vague measurements. This was great – I wouldn’t change anything other than potentially lowering the amount of stock I use next time and upping the number of peppers. Definitely one to add to the cold-weather line up!
After traveling for two weeks and eating restaurant food (some of it not very good), I was dying to cook despite the study hours. This is a Cooking Light recipe I had been eyeing for a while, but never got around to making. We were very pleased with it. I cooked it a bit too long, so there was less sauce than I would have liked, but still a winner. I did sub golden raisins for apricots since that’s what I had on hand and it worked well. This might also do well with chicken breasts, though I prefer thighs in general.
Om nom nom! 