Pep(per) squad

 I got my first library card at the age of 5.

I was the queen (queen, I tell you) of Book It awards.

 I have a journalism degree, I edit people's writing for a living and I've done my own professional writing.

And yet, for the life of me, I cannot read a recipe well enough to purchase the proper ingredients. It's quite ridiculous.

I've had the recipe for the Unstuffed Green Pepper Soup bookmarked for, like, a year, and I finally decided to make it this week. I looked at the recipe, added the necessary ingredients to my grocery list and purchased green peppers at my local Kroger. To say I was excited to make a twist on a childhood favorite would be an understatement. The fact that it was a slow cooker recipe nearly sent me over the edge but I managed to hold it together.

Last night, I opened up the recipe and began to gather ingredients.

Ground beef (slash turkey) - check.

Two cans chicken broth - check.

Three bell peppers - check.

An onion - check.

Diced tomatoes seasoned with basil, garlic and oregano - chhh. Shit. I got plain tomatoes. Whatev. I'll add Italian seasoning.

Two cans tomato soup -&*&^%$^^. I only bought one. @$%^#$#$#$@#@

1.5 cups cooked rice - I have to cook the rice. Seriously? Seriously!  Damnit. It's 8:30, and I want to go to B-E-D.

Arg.

"I guess I could stay up for 20 minutes," I thought to myself. "The soup will surely beat anything else I can take for lunch tomorrow. I sure hope it works." (Read: My only options for lunch were the hospital and a can of Spaghetti-Os leftover from pregnancy cravings.)

 Source

Makeshift Unstuffed Green Pepper Soup

3/4 pound lean ground meat of choice, cooked and drained
1 (28-ounce) can diced tomatoes
1 (10.5-ounce) can condensed tomato soup
2 cans chicken broth
2 green bell peppers, chopped
1 onion, chopped
2 teaspoons Italian seasoning
1.5 cups cooked rice
1.5 cups 2% shredded cheddar, divided

Combine everything but the rice in the slow cooker. Cook on low for 6 to 8 hours. Stir in rice before serving. Sprinkle each bowl with 1/4 cup cheese because my mom always put cheese on stuffed peppers. And because I said so. Makes 6 (2-cup-ish) servings.

Nutritional information (based on 6 servings): 334 calories, 12 grams of fat, 33 grams carbohydrates, 23 grams protein