Stuffed Pepper Soup

Ingredients:

• 1 lb. lean ground beef
• 1 small onion, chopped
• 1 Tablespoon olive oil
• 2 bell peppers (green or red), diced
• 1 teaspoon salt
• 4 cloves of garlic, minced
• 2 teaspoons Italian seasoning
• 1/2 teaspoon black pepper
• 2 cans diced tomatoes
• 1/4 teaspoon red pepper flakes
• 1 can tomato sauce
• 2 cups beef broth, low sodium
• 2 cups cauliflower rice, frozen
• Garnish with parsley, fresh

Instructions:

1. In a Dutch oven, cook the ground beef until browned over medium heat. Drain off the excess grease and add to a plate lined with paper towels. 
2. Drizzle the olive oil into the pot and add in the onions and bell peppers, cooking for 2 to 3 minutes until they become soft. Stir in the garlic, seasonings and cloves, then add in the cooked beef back into the pot along with the rest of the ingredients besides the cauliflower rice and bring to a boil. Reduce the heat and let the soup simmer for about 20 minutes.
3. Lastly, add in the cauliflower rice and simmer for an additional 5 to 7 minutes until the cauliflower becomes soft. 
4. Serve immediately and enjoy!!

Nutrition Facts:

Serving Size: 1/6th of the recipe

Calories: 256

Fat: 8.8 g

Fiber: 6.5 g

Sodium: 564 mg

Sugar: 11 g

Protein: 22 g