Almost all of us love stuffed pepper. This soup is a perfect combination of soup and stuffed pepper.
Yield: 6 servings
Time taken: 45 minutes (10 minutes to prepare and 35 minutes to cook)
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) 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
Recipe
Turn on the instant pot and press the sauté button.
Spray the pot with cooking spray.
Add salt and ground meat.
Cook for 5-8 minutes.
If there is any fat, drain it. Then add garlic, peppers, and onion.
Cook for 4 to 5 minutes.
Add chicken broth, tomatoes, marjoram, and tomato sauce.
Add salt and pepper to taste.
Close the lid and cook on high pressure for 15 minutes.
Let the steam released naturally.
Ladle into bowls and serve!
Nutritional information (per serving): 261 Cal, 5 g Fat (Sat fat 0 g), 0 mg chol., 606 mg sodium, 37.5 g carb., 5 g fiber, 17.5 g protein.
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