Lunch of the week: Stuffed Pepper Soup

hmichaud09

1 lb(s), Ground Beef
Brown, drain and set aside

1 Onion, Vadalia, chopped
1 medium (148g/5.3oz), Green Bell Pepper, chopped
1 medium (148g/5.3oz), Orange Bell Pepper, chopped
1 tablespoon, Oil - Olive
Add above to stock pot, sautee for about 3 minutes.

3 clove (3 g), Garlic Clove, minced
Add to pot, cook for 30 seconds then add:

14.50 oz(s), Tomato Sauce No Salt Added 8oz
2 container (1.8 cup (121g) ea.), 100% Natural Petite Diced Tomatoes - No Salt Added
14.50 fluid ounce, Beef Broth - Low Sodium Fat Free
2 tbsp, ground, Spices, basil, dried
2 tbsp, Spices, parsley, dried
2 tsp, Spices - Salt, table
1 tbsp, Spices - Pepper, black
Bring to boil, reduce to simmer for 30 minutes.
Meanwhile cook as directed on package:
2 cup, Cooked White Rice

Makes 5 portions of approx 2 cups of soup plus rice. I divided the cooked rice evenly between the 5 containers for lunch, then ladled 2 cups of soup to each container. No excess in the pan!

instantmartian

I made this a couple weeks ago...kind of. I cooked the rice in with the soup and it made it more like casserole, but I wanted it like that. I also changed some of the spices (oregano instead of basil and a little more black pepper), and I doubled the recipe, but this is the exact recipe I used as my guide. My boyfriend pokes fun at me because I have a hard time looking at a recipe and not changing something. We had some for dinner, I gave some to my dad, and I got several lunches out of it. Everyone loved it. It was so tasty, very satisfying, and quite filling!

hmichaud09

I liked doing the rice separate only for measuring purposes only. I ususally alter spices too, but its leaving them out. Not a fan of many (oregano, thyme etc).

Queenmunchy

I freeze mine in portions and flash freeze the rice separately. It's an awesome lunch!