I like stuffed peppers, but I can’t tell you the last time I had one. Wait, maybe it was a stuffed poblano… I mean, those are really different though.
Maybe with the fall season coming, the stuffed peppers will show back up on my menu. For right now, the idea of turning on my oven when I could instead turn on my grill seems like a bad idea. I’m hanging onto summer for dear life, y’all!!!
I made this amazing stuffed pepper soup on the tail end of my cold a few weeks back. I was sick of broth, and so bored with my meals. And, I was determined to get cooking again, just so I felt like ME again.
I’m so thankful for this yummy recipe from Skinnytaste. It brought me out of my funk. And, even better, there’s a few servings frozen in my freezer for the next time I’m craving comfort food.
Stuffed Pepper Soup
3 cups cooked brown rice (omit for paleo diet)
1 lb 95% lean ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic, chopped
2 cans (14.5 oz each) cans petite diced tomatoes
1 3/4 cups tomato sauce
2 cups reduced sodium, fat-free chicken broth
1/2 tsp dried herbs de provence
salt and fresh pepper to taste
1. In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low. Note: I always puree my cooked ground meat in the food processor after it’s done and return it to the pan.
2. Add peppers, onions and garlic. Cook about 5 minutes on low heat.
3. Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste.
4. Cover and simmer on low heat for 30 minutes.
5. Serve about 1 1/2 cups of soup in each bowl and top with 1/2 cup cooked brown rice.
Per 1 1/2 cup soup + 1/2 cup rice serving:
CAL 261; FAT 5g; CARBS 37.5g; PROT 17.6g; SUG 6g
WW Points+: 7; WW Smart Points: 7