Stuffed Pepper Soup

• porciones: 6 servings
• tiempo activo: 10 minutes
• tiempo total: 45 minutes

Ingredientes

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 marjoram

salt and fresh pepper to taste

Instrucciones

Stove Top:

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, then add peppers, onions and garlic.

Cook about 5 minutes on low heat.

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes.

Serve about 1 1/2 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

Instant Pot:

Press saute button on Instant Pot, spray the pot with nonstick spray, add the ground meat and salt and cook until no longer pink, 5 to 8 minutes.

Drain fat if any, then add peppers, onions and garlic and cook 4 to 5 minutes.

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and cook high pressure 15 minutes. Natural release.

Serve about 1 1/2 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

Note: since there is no evaporation in the pressure cooker, you can reduce the broth by 1/2 cup.

Nutrición

• Tamaño de la Porción: 1 -1/2 cups soup 1/2 cup
• Calorías: 285 kcal
• Grasa Total: 5 g
• Grasa Saturada: 2 g
• Colesterol: 46.5 mg
• Sodio: 621 mg
• Carbohidratos Totales: 37.5 g
• Fibra Dietética: 4.5 g
• Azúcares Totales: 6.5 g
• Proteína: 21.5 g