Tasty Tuesday

When the temps drop, nothing beats a warm bowl of soup!  This soup can be altered for your food preferences (use white rice or cauliflower rice, etc.). You can make this in an Insta-Pot or on the stove top!  Enjoy!



Stuffed Pepper Soup

INGREDIENTS

• 2 tablespoons garlic oil
• 2 pounds grass fed ground beef
• 1 teaspoon salt
• 2 teaspoons italian seasoning (check ingredients for no onion or garlic)
• 2 (14.5oz) cans diced fire roasted canned tomatoes
• 1 cup strained tomatoes (or tomato sauce if not low fodmap)
• 3 whole bell peppers (not green) chopped
• 1 bunch green onions chopped- about 1/2 cup
• 1/2 cup water (for stove-top)
• 3 cups white rice or cauliflower rice for Whole30

INSTRUCTIONS

INSTANT POT INSTRUCTIONS

• Press the "saute" button and add the oil, beef, salt, and seasoning and cook for 6-8 minutes, breaking up the meat and stirring regularly. Hit "cancel". 
• Add in the tomatoes, peppers, and green onion and stir well. 
• Place the lid on, make sure the valve is closed. Press the "manual" button and then adjust the time to 10 minutes. 
• Hit "cancel" and release the pressure. Serve with rice or cauliflower rice. 

STOVE-TOP INSTRUCTIONS

• Add garlic oil to a large skillet and cook the peppers over medium heat for 5 minutes, until tender. 
• Add the beef, salt, and seasoning and cook until browned, 5-7 minutes. Add in the tomatoes, green onions and water and cook 10 minutes. Add in the rice if using it. Serve hot. 

Source:  https://www.realfoodwithjessica.com/2017/12/31/paleo-whole30-stuffed-pepper-soup/