A Muse in My Kitchen
Stuffed Pepper Soup
I typically cook for both of our parents at least once a week – although these days, it’s been more often as they age and a simple task like cooking is impossible. It’s a perfect storm as I always have food leftover after my blog posts to share.
They do have their favorites and remind me of them quite often. Recently, my mother-in-law requested my Stuffed Peppers. After cleaning up after the holidays, I just didn’t have the time or energy today to make stuffed peppers but boy did I find a good substitute.
One of my favorite blogs and one that I’ve been following long before I got to blogging myself is SkinnyTaste.com. Gina offers low fat, WeightWatcher-friendly recipes that are delicious! Every one I have tried – I would make again.
As I was perusing recipes on my favorite blogs this week, Gina’s Stuffed Pepper Soup recipe stood out and called my name…
One of my New Year’s mantras (remember I don’t make resolutions) is to use up what I have in my pantry and refrigerator. It’s a pity how much we throw out. I had all the ingredients, so let’s go!
I added a few of my own touches to the soup….
Start with a 1/2 red pepper and 1/2 green pepper. Chop into small bits.
You’ll need a cup of chopped onions. I usually use the pre-chopped onions from the grocer but today, they didn’t have any so I brought out the processor and chopped my own.
Brown the ground meat. I use 90% lean but you can use ground turkey as well.
To the saute mixture, add two cans of petite cut tomatoes and one can of tomato sauce along with 2 cups of chicken broth.
Season with salt and pepper. Gina’s recipe calls for 1/2 tsp. of marjoram which I followed….
I added a few a mine own touches with a heavy pinch of allspice…
and a 1/2 tsp. of baking soda. (It cuts the acidity of the tomatoes)
Cook for 1/2 hour and serve.
Top with brown rice and you have the closest thing to stuffed peppers.
Truly.
I promise.
My Dad says so.
- 3 cups cooked brown rice
- 1 lb 90% lean ground beef (or ground turkey works well too!)
- ½ cup chopped green bell pepper
- ½ 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 can tomato sauce
- 1 can 14.5 oz. reduced sodium, fat-free chicken broth
- ½ tsp dried marjoram
- heavy pinch of ground allspice
- ½ tsp. baking soda
- salt and fresh pepper to taste
- In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.
- Add tomatoes, tomato sauce, chicken broth, marjoram, allspice, baking soda and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve soup and top with brown rice.
