Stuffed Pepper Soup
Calories 226 (23% from fat)
Fat 6 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 654 mg.
Carb. 25 gram
Fiber 5 gram
Sugar 7 gram
Sugar Alcohol 0 gram
Protein 20 gram
buttery cooking spray
2 green bell peppers, with core removed and chopped
2 cups onion, chopped
2 packages (10 oz. each) veggie beef crumbles, frozen
(We used Beyond Meat Beyond Beef Crumbles Beefy.)
1 package (8.8 ounces) ready-to-serve whole grain brown rice
(We used Uncle Ben's Ready Rice Pouch Whole Grain Brown.)
1 jar (24 ounces) tomato pasta sauce
(We used Classico Tomato & Basil Pasta Sauce.)
1 can (14.5 ounces) diced tomatoes
1 Tbsp. Italian seasoning
2 cups lower sodium vegetable broth
All the tastiness of stuffed peppers, in the convenience of a simple soup. Freeze servings for easy reheating anytime.
1. Heat a large non-stick pan over medium-high heat. Once it's hot, lightly coat with buttery cooking spray. Then stir in the green peppers and onion, cook for five minutes, stirring ocassionally.
2. Mix the frozen veggie beef into the green peppers and onions. Cook everything for another three minutes, stirring ocassionally.
3. Heat the package of brown rice for 90 seconds in the microwave, until hot.
4. Stir together all the remaining ingredients, rice included and heat through, about five more minutes.
Yield: 8 Servings, about 1 and 1/3 cup each
You can freeze individual portions for easy re-heating later.
Microwave for approximately 3 - 3.5 minutes. Keep the container open a little to allow steam to escape.