Stuffed Pepper Soup

  • Serving Size4

    Ingredients

    • 1 lb grass fed ground beef
    • 1 (14.5oz) can diced fire roasted canned tomatoes
    • 1/2 c strained tomatoes (or tomato sauce)
    • 1 red bell pepper, chopped
    • 1 yellow bell pepper, chopped
    • 1/2 bunch green onions chopped- about 1/2 cup
    • 1 1/2 c or 12 oz of cauliflower rice
    • 2 T approved oil
    • 2 garlic cloves, minced
    • 1/2 teaspoon salt
    • 1 tsp Italian seasoning
    • 1/4 c water (for stove-top)

    Directions

    For the Instant Pot:

    1

    Press the “saute” button and add the oil, beef, garlic, salt, and seasoning and cook for 6-8 minutes, breaking up the meat and stirring regularly. 

    2

    Add in the tomatoes, peppers, and green onions and stir well.

    3

    Place the lid on, make sure the valve is closed. Press the “manual” button and then adjust the time to 10 minutes.

    4

    Hit “cancel” and release the pressure. I find placing a towel over the valve is the best way to handle all the steam coming out. Serve over cauliflower rice. 

    For the Stove top:

    5

    Add approved oil to a large skillet and cook the peppers over medium heat for 5 minutes, until tender.

    6

    Add the beef, garlic, salt, and seasoning and cook until browned, 5-7 minutes. Add in the tomatoes, green onions and water and cook 10 minutes. 

    Recipe adapted from: jaysbakingmecrazy.com         

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