Stuffed Pepper Soup

This is one of my favorite soups of all time. It is so hearty, so healthy, so flavorful and so filling. It freezes beautifully, and it tastes even better leftover, so there's no such thing as too much. Get out your biggest pot. You'll be glad you did.


1-1/2 to 2 pounds lean ground beef

3-4 peppers, any color, diced (but use variety if you can) My favorite thing to do is use 1 of each--green, yellow, orange and red

1 large onion, diced

6 cloves garlic, finely minced

4-6 tomatoes, finely diced (or you can use 2 cans petite diced or crushed tomatoes)

2 cans tomato sauce

2-4 cups low sodium chicken broth (use as much or as little as you like to get the consistency you prefer.)

3 cups pre-cooked quinoa (red is my favorite, but any kind will do)

sriracha, Tony Chachere's seasoning, and salt and pepper to taste


1. In large soup pot or dutch oven, brown ground beef and drain.

2. Add peppers, onion, and garlic and cook just until vegetables become very fragrant and begin to soften.

3. Add tomatoes, tomato sauce and chicken broth and simmer for at least 30 minutes over medium heat or up to several hours on low heat. (You can't really overcook this. The longer is simmers, the better the flavor. Just make sure the heat is low enough to avoid any scorching.)

4. Add Sriracha, Tony Chachere's seasoning, salt and pepper to taste.

5. When ready to serve, ladle into bowls and top with cooked red quinoa. (You could really add raw quinoa to the soup at the same time you add the tomato sauce and broth and let it cook in the soup. I like to use pre-cooked and add it right when the soup is ready to eat just to make sure it maintains the texture I like best, but it would be delicious either way.)

Bacon-Wrapped Sriracha Shrimp

I submit that if the words bacon, Sriracha and shrimp are in the title of a recipe, it needs no further explanation. I mean, honestly...

So. Without further ado...


1 pound large shrimp

salt and pepper

1 pound bacon

1/3 cup coconut oil, melted

2 Tablespoons lime juice

2 Tablespoons Sriracha

handful of coconut sugar


1. Preheat oven to 350 degrees.

2. In medium bowl, whisk together coconut oil, lime juice and Sriracha. Peel and de-vein shrimp, season with salt and pepper and place in bowl with marinade. Toss to coat well and put in the refrigerator for about an hour. (They're already so pretty, it's hard to be patient. I understand. Really I do. But if you let them soak up all the flavors of that gorgeous marinade, it will be worth the wait. I promise.)

3. Cut bacon slices into 3 equal pieces. Wrap each shrimp in one piece of bacon. (You can secure with toothpicks if you like, but if you place them seam-side down on your pan, it's really not necessary.) For best results, use a broiler pan or an oven-proof cooling rack inside a sheet pan.

4. Sprinkle generously with coconut sugar and bake at 350 for 30 minutes. After 30 minutes, increase heat to broil in order to crisp bacon and finish caramelizing coconut sugar. Watch very closely at this point so as not to burn them. I typically broil for 1 minute, then rotate pan and broil for 1 more minute, but results may vary. Please don't burn these!!! Wasted shrimp and bacon just hurts my heart. I can't handle it.

For something so incredibly delicious, these are really deceitfully easy to make. Super impressive as a finger (or toothpick) food for dinner parties or a rock star main dish for your family any time!