One of my all-time favorite Italian dishes was stuffed peppers. I loved the flavor, but they always left me wanting more and more. I decided to turn this beloved recipe into a soup, and not only is it one of my all-time favorite soups, but the delicious broth helps to make it more satiating!
MAKES: 5 servings
1 SERVING: 291 Calories, 19 g Fat, 7 g Carbs, 18 g Protein
2 tbsp (30 ml) olive oil, divided
¾ lb (340 g) ground beef
¼ tsp salt, plus more to season
¼ tsp black pepper, plus more to season
½ cup (80 g) yellow onion, chopped
¾ cup (112 g) red bell pepper, chopped
¾ cup (112 g) green bell pepper, chopped
2 cloves garlic, minced
1 (8-oz [225-g]) can petite diced tomatoes, with liquid
1 (12-oz [340-g]) jar tomato sauce (I recommend Rao’s or another low-carb option)
32 oz (1 L) beef broth
2½ tbsp (10 g) fresh parsley, chopped, plus more for optional garnish
½ tsp basil
¼ tsp oregano
12 oz (340 g) cauliflower rice, steamed
In a large pot set over medium heat, warm 1 tablespoon (15 ml) of the olive oil. Once the oil is hot, add the beef, salt and black pepper and cook, stirring occasionally, until the meat is browned. Remove from the pot and set aside.
Add the remaining tablespoon (15 ml) of olive oil to the pot and add the onion and bell peppers, sauté for 3 minutes, then add the garlic and sauté for an additional 30 seconds. Pour in the diced tomatoes, tomato sauce, broth, parsley, basil, oregano, cauliflower rice and cooked beef. Season with salt and black pepper. Bring the mixture to a light boil, reduce the heat to low and simmer, covered, for 30 minutes. Stir occasionally. Garnish with fresh parsley, if desired.
TIPS: This soup freezes very well.
If you need more fat, add a little sour cream to the top.
If you like spicy food, add 2 tablespoons (14 g) of red pepper flakes.