Skinny Stuffed Bell Pepper Soup with Cauliflower Rice
Ingredients
- 4 cups bell peppers, I used red, yellow, and orange, diced or use all red (~ 3 large or 4 medium)
- 2 cups yellow onions, diced
- 1 pound extra-lean ground beef, I used grass-fed
- 1½ tablespoons olive oil
- 1 (16 oz) bag riced cauliflower, see shopping tips
- 1½ teaspoons dried Italian seasonings
- 1 teaspoon garlic powder
- A little salt and black pepper, to taste, I added Trader Joe’s garlic salt and black pepper
- Pinch of red pepper flakes
- 4 cups reduced-sodium beef broth
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- ¼ cup Worcestershire sauce
- Reduced-fat cheddar cheese or mozzarella cheese for serving, optional
Instructions
- In a microwave-safe medium bowl. add the diced bell peppers and onions. Cook for 6 minutes in the microwave, until softened. Set aside.
- In a large, nonstick pan or pot, add ground beef and cook, breaking up the meat and stirring occasionally, until no longer pink, about 3 minutes. Drain in sink and set cooked meat aside.
- In the same large pan or pot, heat oil over medium heat. Add cauliflower rice and sauté until softened, about 6 minutes. Stir often.
- To the cauliflower rice, add cooked bell peppers/onions and all the seasonings. Mix well. Stir in browned beef, broth, tomatoes, tomato sauce, and Worcestershire sauce. Bring up to a boil, then down to simmer. Cover and continue to simmer for about 20-25 minutes until all veggies are soft.
- Ladle 2 cups of soup into each bowl and top each with 2 tablespoons shredded cheese, if desired.
- Any leftovers freeze great!
Nutrition
Serving: 2cupsCalories: 235kcalCarbohydrates: 25gProtein: 21gFat: 7gSaturated Fat: 2gCholesterol: 33mgSodium: 989mgFiber: 5gSugar: 13gBlue Smart Points: 3Green Smart Points: 7Plus Points: 6