Easy Stuffed Pepper Soup

1 Tbsp. olive oil
2 cloves garlic, minced
2 lbs. ground beef
3 medium bell peppers, diced
2 14.5 oz. cans diced tomatoes, do not drain
1 29 oz. can tomato sauce
2 cups beef broth
2 cups water
2 Tbsp. Italian seasoning
2 tsp. sea salt to taste
1/2 tsp. black pepper to taste
12 oz. cauliflower rice, fresh or frozen

Heat olive oil in a Dutch oven over medium-high heat, until shimmering.  Add the minced garlic and sauté for about a minute.  Add the ground beef; cook, breaking up into smaller pieces, until browned.  Add the peppers, diced tomatoes, tomato sauce, broth, water and Italian seasoning.  Bring to a boil.  Reduce heat and simmer for about 10-15 minutes, until the peppers are tender.  Add the cauliflower rice.  Cook for 3-4 minutes until rice is tender.  Add salter and pepper to taste.

Sour Cream Apple Squares

2 cups flour
2 cups packed brown sugar
1/2 cup butter, softened
1 cup chopped nuts
1-2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1 tsp. vanilla
1 egg
2 cups finely chopped, peeled apples
Preheat oven to 350 degrees. In a large bowl, combine flour, brown sugar and butter; blend at low speed until crumbly. Stir in nuts. Press 2 3/4 cup of crumb mixture into ungreased 9 x 13” pan. To remaining mixture, add cinnamon, baking soda, salt, sour cream, vanilla and egg. Blend well. Stir in apples. Spoon evenly over base. Bake for 30-40 minutes. Cut into squares. Serve with vanilla ice cream and caramel or butterscotch topping.

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