Stuffed Pepper Soup
Ingredients
The soup
-
1
lb
90% ground beef
-
1
tablespoon
olive oil
-
1
small
onion, chopped
-
1
red
bell pepper, seeded and diced
-
1
green
bell pepper, seeded and diced
-
4
cloves
garlic, minced
-
2
teaspoons
Italian seasoning
-
1
teaspoon
salt
-
½
teaspoon
black pepper
-
¼
teaspoon
red pepper flakes
-
2
cans (14.5 oz)
diced tomatoes
-
1
can (15 oz)
tomato sauce
-
2
cups
low sodium beef broth
-
2
cups
fresh or frozen cauliflower rice
Garnish
Instructions
- Brown the ground beef in a large pot over medium-high heat, then drain excess grease.
- Sauté the onion and bell peppers in olive oil until the onion is translucent, then add garlic and seasonings.
- Add the browned beef back into the pot along with diced tomatoes, tomato sauce, and beef broth, and bring to a boil.
- Reduce heat and simmer for about 20 minutes.
- Stir in cauliflower rice and simmer for an additional 5 to 7 minutes until softened.
- Serve hot, garnished with fresh parsley.
Nutrition Facts (estimated)
Servings
6
Calories
256
Total fat
8.8g
Total carbohydrates
19.9g
Total protein
22g
Sodium
564.8mg
Cholesterol
mg
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