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Name: STUFFED PEPPER SOUP
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 3 cups cooked brown rice (omit for paleo diet); 1 lb 95% lean ground beef; 1/2 cup chopped green bell pepper; 1/2 cup chopped red bell pepper; 1 cup finely diced onion; 3 cloves garlic chopped; 2 cans (14.5 oz each) cans petite diced tomatoes; 1 3/4 cups tomato sauce; 2 cups reduced sodium fat-free chicken broth; 1/2 tsp dried marjoram; salt and fresh pepper to taste

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INGREDIENTS

3 cups cooked brown rice (omit for paleo diet)
1 lb 95% lean ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic ; chopped
2 cans (14.5 oz each) cans petite diced tomatoes
1 3/4 cups tomato sauce
2 cups reduced sodium ; fat-free chicken broth
1/2 tsp dried marjoram
salt and fresh pepper ; to taste

INSTRUCTIONS

STUFFED PEPPER SOUP

5 Freestyle Points 285 calories

TOTAL TIME:45 minutes

PREP TIME:10 minutes

COOK TIME:35 minutes

Stuffed Pepper Soup has everything you love about stuffed peppers – bell peppers, ground beef, tomatoes, rice – in a hardy bowl of soup!

INGREDIENTS:

3 cups cooked brown rice (omit for paleo diet)

1 lb 95% lean ground beef

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

1 cup finely diced onion

3 cloves garlic, chopped

2 cans (14.5 oz each) cans petite diced tomatoes

1 3/4 cups tomato sauce

2 cups reduced sodium, fat-free chicken broth

1/2 tsp dried marjoram

salt and fresh pepper to taste

INSTANT POT:

Press saute button on Instant Pot, spray the pot with nonstick spray, add the ground meat and salt and cook until no longer pink, 5 to 8 minutes.

Drain fat if any, then add peppers, onions and garlic and cook 4 to 5 minutes.

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and cook high pressure 15 minutes. Natural release.

Serve about 1 1/2 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

Note: since there is no evaporation in the pressure cooker, you can reduce the broth by 1/2 cup.

NUTRITION INFORMATION

Yield: 6 servings, Serving Size: 1-1/2 cups soup 1/2 cup rice

Amount Per Serving:

Freestyle Points: 5

Points +: 7

Calories: 285 calories

Total Fat: 5g

Saturated Fat: 2g

Cholesterol: 46.5mg

Sodium: 621mg

Carbohydrates: 37.5g

Fiber: 4.5g

Sugar: 6.5g

Protein: 21.5g

NOTES

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STUFFED PEPPER SOUP

3 cups cooked brown rice (omit for paleo diet)
1 lb 95% lean ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic chopped
2 cans (14.5 oz each) cans petite diced tomatoes
1 3/4 cups tomato sauce
2 cups reduced sodium fat-free chicken broth
1/2 tsp dried marjoram
 salt and fresh pepper to taste

STUFFED PEPPER SOUP
5 Freestyle Points 285 calories
TOTAL TIME:45 minutes

PREP TIME:10 minutes

COOK TIME:35 minutes

Stuffed Pepper Soup has everything you love about stuffed peppers – bell peppers, ground beef, tomatoes, rice – in a hardy bowl of soup!

INGREDIENTS:
3 cups cooked brown rice (omit for paleo diet)
1 lb 95% lean ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic, chopped
2 cans (14.5 oz each) cans petite diced tomatoes
1 3/4 cups tomato sauce
2 cups reduced sodium, fat-free chicken broth
1/2 tsp dried marjoram
salt and fresh pepper to taste

INSTANT POT:
Press saute button on Instant Pot, spray the pot with nonstick spray, add the ground meat and salt and cook until no longer pink, 5 to 8 minutes.
Drain fat if any, then add peppers, onions and garlic and cook 4 to 5 minutes.
Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and cook high pressure 15 minutes. Natural release.
Serve about 1 1/2 cups of soup in each bowl and top with 1/2 cup cooked brown rice.
Note: since there is no evaporation in the pressure cooker, you can reduce the broth by 1/2 cup.

NUTRITION INFORMATION
Yield: 6 servings, Serving Size: 1-1/2 cups soup 1/2 cup rice

Amount Per Serving:
Freestyle Points: 5
Points +: 7
Calories: 285 calories
Total Fat: 5g
Saturated Fat: 2g
Cholesterol: 46.5mg
Sodium: 621mg
Carbohydrates: 37.5g
Fiber: 4.5g
Sugar: 6.5g
Protein: 21.5g

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Nutrition

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Serving Size: 1 (3602g)
Recipe Makes: 1

Calories: 759
Calories from Fat: 51 (7%)

Amt Per Serving		% DV

	Total Fat 5.7g	8 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 2.3g
Cholesterol 0mg		0 %
Sodium 16047.4mg		553 %
Potassium 10145.5mg		267 %
Total Carbohydrate 170.1g		50 %
	Dietary Fiber 46.5g	186 %
	Sugars, other 123.6g
Protein 41.5g		59 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 759

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