Stuffed Pepper Soup

Good morning,

How are you?  Are you getting ready for the new year?  Have you made any New Years Resolutions?  If you did, do you think you can keep them?  Funny how we wait till January first to make new or revisit old goals for the new year.  We all do it, why?  If we get an idea, why don’t we do it right then in there?  Why wait till January?  Huh, just wondering, I’m the same way.  I guess it’s because a New Year means new hopes, dreams and goals we want to reach, wither it be to get out of debt, lose weight, buy a home ect…    But do we keep those goals?  My guess would be 50/50.  My goals for the new year are:

1.  Not to use my credit cards (4 weeks so far so good)

2.  Strength Train 3 times a week

3.  To get Web Hosting

4.  Make it in the top 9 on Foodbuzz  🙂

5.  Buy a new Refrigerator

6.  Get a Physcial

7.  Put away $200 a month towards my dream vacation to Hawaii

I think thats it for now.  There will always be something new that I want to achieve.  Speaking of goals, I want to tell you I created a new Healthy Living Tips and Goals Page.  Take a look at it, and let me know what you think!

For today’s recipe it’s a wonderful Stuffed Pepper Soup that I got from Skinny Taste.  I didn’t modify the recipe that much, the only difference is I used 96% lean ground beef, sweet bell peppers (I was out of green) and brown rice.  If you like stuffed peppers, you will love this soup.

This soup is hearty and tastes even better the 2nd and 3rd day.  I told my Husband what I was making it for dinner and he was like blah!  Then he had it, and asked for it again the next night.  Thats a big deal, since he never requests meals!

Stuffed Pepper Soup – from Skinny Taste

Ingredients:

• 3 cups cooked brown rice (I made two cups)
• 1 lb 95% lean ground beef (I used 96% lean)
• 1/2 cup chopped green bell pepper (I used red pepper)
• 1/2 cup chopped red bell pepper
• 1 cup finely diced onion
• 3 cloves garlic, chopped
• 2 cans (14.5 oz each) cans petite diced tomatoes
• 1 3/4 cups tomato sauce
• 2 cups reduced sodium, fat-free chicken broth
• 1/2 tsp dried marjoram
• salt and fresh pepper to taste

Directions:

In a large pot or dutch oven, brown ground meat on high heat and season with salt.Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic.Cook about 5 minutes on low heat.

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

Makes about 8 cups.

Servings: 6 • Size: 1 1/3 cups soup, 1/2 cup rice
Calories: 261.2 • Fat: 4.8 g • Carb: 37.5 g • Fiber: 4.7 g • Protein: 17.6 g • Sugar: 6 g

I love this soup, and will most definitely make it again and again.  You should so give it a try.  It really does taste like stuffed peppers, but without boiling peppers, and baking peppers, saves about 40 minutes or more off regular stuffed peppers.  It’s a one pot meal!  Love that!!

I’m signing off!  My Husband is waiting for me, he wants to watch the Dilemma.  Have a wonderful day and remember to check out my new Healthy Living Tips and Goals page.  Have a great day!!