Maggie’s stuffed bell pepper receipe

Coach Daniel

CFML Kitchen

Here’s one of the yummy recipes that has been popular with Challengers…thanks for sharing Maggie!

Stuffed Bell Pepper Soup
(serves 2 as a meal)

INGREDIENTS

  • 1 large bell pepper diced (or half red half green)
  • 1 small onion diced
  • 2 tbsp minced garlic
  • 15 ounces broth (I used veggie broth with Better than Bouillon)
  • 8 ounces tomato sauce
  • 2 cans diced tomatoes
  • Choice of meat (I used textured vegetable protein)
  • 1/2 tsp basil; 1/4 tsp oregano, salt & pepper to taste
  • Optional- cheese 1
  • Bag of Riced cauliflower (I use the Birdseye steamables) * you can sub the cauliflower for rice if you want, but to keep carbs low cauliflower works really nicely. I also add a little ghost pepper to make it spicy*

INSTRUCTIONS

  1. Throw all the ingredients except cheese and cauliflower in a crockpot and cook!
  2. Steam cauliflower and serve over cauliflower rice and top with cheese if you’re using cheese.

Nutrition Facts (using vegan variety above) Calories: 376Carbs: 34gFiber: 14 Net Carbs: 20gFat: 13gProtein: 30g*1500mg of potassium*