Stuffed Pepper Soup

This is SUPER EASY, one pot, healthy recipe. Here is what you will need for two servings. You can easily double the recipe if you're a fan of leftovers.

• 2 servings Morning Star Farms grounds (for vegan) OR
• 1/2 lb ground beef (for regular)
• 1/2 cup cooked Basmati rice
• 1 cup, fat free, low sodium chicken stock
• 1 large can tomato sauce
• 1 medium yellow onion, chopped
• 1 green bell pepper, chopped
• salt & pepper to taste
• dash cayenne
• dash smoked paprika
• dash garlic powder

First you cook up the Morning Star Farm grounds (or beef) together with a medium onion on medium-low heat with a splash of olive oil.


Once cooked, add the can of tomato sauce and one cup of chicken stock.


Next you add the green pepper.


Then you add ALL of the seasonings and the 1/2 cup of (cooked) Basmati rice.


Cover and simmer on LOW heat for 30 minutes or so. Just long enough for the flavors to nicely blend together and for the peppers to get nice and tender.

And there you have it. Rich, chunky, stuffed pepper soup. SO EASY and delicious!

If you're using Morning Star Farms instead of ground beef, this is a SUPER LOW calorie and filling soup. Each serving (this recipe is enough for 2 servings) is only 5 Weight Watchers points. I like eating mine with hearty bread, sprayed with a bit of spray butter.

I hope you like this rich and creamy soup! It's perfect for a cold night spent indoors!

;)