Healthy Stuffed Pepper Soup
Ingredients
2 tablespoons olive oil, divided
1/2 cup chopped yellow onion
3 medium bell peppers, finely chopped, not green
1 pound ground turkey or chicken, you can also use beef or bison if you prefer
3 cloves garlic
2 14.5 ounce cans fire roasted tomatoes
1 cup tomato sauce
1 tablespoon Italian seasoning
1 teaspoon salt, or to taste
1 1/2 cups broth
1 cups quinoa, can sub white rice
1 1/2 cups riced cauliflower, fresh or frozen
Instructions
In a large pot or dutch oven, heat the 1 tablespoon oil over medium heat. Once hot, crumble your ground meat into the pot and cook until just starting to brown, about 4-5 minutes. Carefully scoop out the meat and set aside.
In the now empty pot, add the remaining tablespoon of oil. Add the onions and peppers to the pot and sauté for 2 minutes or until the onions start to turn translucent and the peppers are slightly tender.
Add garlic and cook for 1 more minute.
Add the meat back into the pot and then add remaining ingredients EXCEPT riced cauliflower. Stir to combine.
Bring the soup to a simmer. Once simmering, reduce heat to medium-low heat and cook COVERED for 15 minutes.
After the 15 minutes is up, add the riced cauliflower to the pot and stir into the soup. Cook for an additional 3 minutes.
Once done enjoy warm. Top with a little shredded cheese or finely chopped parsley, if desired.