Healthy Stuffed Pepper Stovetop Soup Recipe
1/8 of recipe (about 1 1/4 cups): 140 calories, 3g total fat (1g sat. fat), 573mg sodium, 12.5g carbs, 3.5g fiber, 6.5g sugars, 16g protein
Click for WW Points® value*
Cook: 20 minutes
1 lb. raw extra-lean ground beef (at least 96% lean)
2 cups chopped bell peppers
1 cup chopped onion
1 tbsp. chopped garlic
1 1/2 tsp. Italian seasoning
1 1/2 tsp. onion powder
1/4 tsp. dried thyme
1/4 tsp. salt
Two 14.5-oz. cans diced tomatoes, undrained
3 cups reduced-sodium beef broth
2 cups canned crushed tomatoes
1 1/2 cups frozen riced cauliflower
Bring a large pot sprayed with nonstick spray to medium-high heat. Add beef, peppers, onion, garlic, and seasonings. Cook and crumble until beef is fully cooked and veggies have mostly softened, 10–12 minutes.
Add remaining ingredients. Stirring occasionally, cook until veggies are tender and soup is hot and well mixed, 5–7 minutes.
MAKES 8 SERVINGS
HG Tip: The soup will thicken over time, so feel free to add extra broth when reheating.
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