Super Quick Hearty Stuffed Bell Pepper Soup for Clean Eats!

{NEW} Hearty Stuffed Bell Pepper Soup 

All the flavors of our favorite stuffed bell peppers…but faster!
Stuffed bell peppers can take a few hours to make and bake, this soup can be on the table in about 35 minutes! Perfect wintertime weeknight dinner idea!

I doubled the recipe to make LOTS for future lunches this week! makes about 8 servings
Ingredients:

• 1.5 lbs. lean ground beef or turkey meat
• 1 Tbsp avocado oil, or olive oil
• 1 large yellow onion, diced
• 2 red bell peppers, diced
• 2 green bell peppers, diced
• 2-3 cloves fresh garlic, minced or pressed
• 1 (14.5 oz) jar organic diced tomatoes with juice
• 1 (15 oz) jar organic tomato sauce
• 4 cups broth (I use chicken or beef…use your fave)
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 Tbsp smoked paprika
• sea salt and freshly ground black pepper, to taste (about 1/4 tsp each)
• 2 cups COOKED brown rice
• a small bunch of fresh parsley leaves chopped, to garnish

Instructions:

1. Heat oil in a large pot or dutch oven, over medium heat.
2. Add ground meat and cook, stirring while breaking it up with a wooden spoon, until browned.
3. Add onions, bell peppers, garlic and spices (dried basil, oregano, and smoked paprika) and sauté for another 3 minutes, then season with sea salt and pepper.
4. Pour in diced tomatoes, tomato sauce, and broth. Bring it to a boil, then reduce heat to low, cover and simmer, stirring occasionally, for 15-20 minutes, or until flavors blend.
5. Stir in cooked brown rice, garnish with fresh chopped parsley and serve warm. Enjoy!

NOTE: If planing this recipe for meal prep, keep the cooked rice and soup into separate containers and only combine them before serving. Refrigerate for up to 5 days!

Rachel

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Hearty Stuffed Bell Pepper Soup

Ingredients

• 1.5 lbs. lean ground beef or turkey meat
• 1 Tbsp avocado oil, or olive oil
• 1 large yellow onion, diced
• 2 red bell peppers, diced
• 2 green bell peppers, diced
• 2-3 cloves fresh garlic, minced or pressed
• 1 (14.5 oz) jar organic diced tomatoes with juice
• 1 (15 oz) jar organic tomato sauce
• 4 cups broth (I use chicken or beef...use your fave)
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 Tbsp smoked paprika
• sea salt and freshly ground black pepper, to taste (about 1/4 tsp each)
• 2 cups COOKED brown rice
• a small bunch of fresh parsley leaves chopped, to garnish

Instructions

1. Heat oil in a large pot or dutch oven, over medium heat.
2. Add ground meat and cook, stirring while breaking it up with a wooden spoon, until browned.
3. Add onions, bell peppers, garlic and spices (dried basil, oregano, and smoked paprika) and sauté for another 3 minutes, then season with sea salt and pepper.
4. Pour in diced tomatoes, tomato sauce, and broth. Bring it to a boil, then reduce heat to low, cover and simmer, stirring occasionally, for 15-20 minutes, or until flavors blend.
5. Stir in cooked brown rice, garnish with fresh chopped parsley and serve warm. Enjoy!

NOTE: If planing this recipe for meal prep, keep the cooked rice and soup into separate containers and only combine them before serving. Refrigerate for up to 5 days!

4.36

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