Thank you, Pinterest, for introducing me to Skinnytaste! This blogger has all kinds of healthy recipes, and most of them are feasible with limited ingredients so you really feel like a master chef while trying to keep yourself fed!
Well, in any case, everyone seems to be pinning this recipe for Stuffed Pepper Soup. I couldn't resist trying it since I love stuffed peppers, but hate making them!
1 lb ground beef
2 small green bell peppers (chopped)
1 lg red and 1 lg yellow bell pepper (chopped)
1 cup finely diced onion
2-3 garlic cloves (diced/pressed)
2 (14.5 oz) cans of diced tomatoes
2 (8oz) cans of tomato sauce
1 box (32 oz) of low sodium chicken broth
Italian seasoning, salt, and pepper to taste
3 cups of cooked rice (Jasmine for me, but there are healthier options, of course. Almost used Quinoa... almost!)
Basically, you brown the meat, add the onions, and garlic. Then add in your peppers and cook it up until everything looks done (browned meat, al dente peppers, clear onions...).
Let the soup simmer for at least 30 minutes. I added a lot of broth because I added lots of peppers and probably a little more than a pound of meat.
I'm not a broth person, so I love condensing the soup down as much as possible.
You don't need the rice, but if you're like me and like a heartier soup, then it definitely helps. I just served up the soup, added a heaping spoonful of rice, and stirred it up.
Also, as a side note, I barely salted the soup because I knew I was salting the rice water and didn't want to double dip on the saltiness. I'm not much of a salt person, but it's healthier that way, anyway!
|One bowl is enough! This soup is so delicious, you'll be tempted for more, but it's filling, so it's all good!|