Beefy Stuffed Bell Pepper Soup with Pearl Pasta

• porcje: 2 servings
• czas aktywny: 20 minutes
• całkowity czas: 25 minutes

Składniki

1 unit Onion

1 unit Green Bell Pepper

10 ounce Ground Beef

1 teaspoon Dried Oregano

1 unit Tomato Paste

5 ounce Marinara Cup

2 unit Beef Stock Concentrate

2 ½ ounce Israeli Couscous

1 teaspoon Cooking Oil

Salt

Pepper

Wskazówki

• Wash and dry produce. • Halve, peel, and dice onion into ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces.

• Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add beef*, onion, and bell pepper; stir to combine. • Season with oregano, salt, and pepper. Cook, breaking up meat into pieces, until beef is cooked through and veggies are tender, 4-6 minutes.

• Add tomato paste to pot with beef and veggies; cook, stirring occasionally, until tomato paste darkens in color, 1-2 minutes. • Add marinara, stock concentrates, couscous, and 2 cups water (4 cups for 4 servings). Bring to a boil, then cover and reduce heat to medium low. Cook until couscous is tender and soup has thickened slightly, 6-8 minutes. TIP: If there’s excess grease on the surface of the soup, carefully skim it off. • Season with salt and pepper to taste.

• Divide soup between bowls and serve. Ground Beef is fully cooked when internal temperature reaches 160°.

Wartości Odżywcze

• Kalorie: 640 kcal
• Tłuszcz Całkowity: 33 g
• Tłuszcz Nasycony: 12 g
• Cholesterol: 100 mg
• Sód: 1080 mg
• Węglowodany Całkowite: 49 g
• Błonnik Pokarmowy: 5 g
• Cukry Całkowite: 13 g
• Białko: 31 g