We make a lot of soups in our household.
As a family of two, soups tend to be the perfect meals for us because we can reheat and eat whenever we are hungry…which is usually at two different times!
I found this recipe for a healthy stuffed pepper soup on Pinterest last week.
I didn’t plan on posting it, but it was so good, I knew I had to share!
3 cups cooked brown rice
1 lb 95% lean ground beef (I used ground venison as a substitute)
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup diced onion
3 cloves chopped garlic
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 chili powder
1 tsp salt and 1/2 tsp pepper
I tried to figure out the calorie count and I think it runs about 275 calories for a heaping bowl (about 1 1/2 cups). Makes about 8 cups total.
Cook 3 cups brown rice and set aside.
Using a large soup pot, brown the meat and drain any remaining fat. Reduce the heat and add in the peppers, onion and garlic. Cook until the veggies are slightly tender (about 5 minutes).
Add in canned tomatoes, chicken broth, tomato sauce, chili powder and salt and pepper.
Cover and simmer for another 5 minutes. Lastly, add in the cooked rice and simmer on low for 25 minutes.
Sorry for the lack in pics, as I said, I really didn’t plan on posting this recipe!
I took this sole pic with the intention of sending it to my mom 🙂