Saturday, December 17, 2011
Stuffed Pepper Soup
As I have mentioned, the Monkey Scientist frequently brings up the stuffed peppers I made for him back in April as one of his favorite meals I've made for him. I ought to make them again - they were really fantastic. But since it finally dipped below freezing this week, I decide to make a soup version!
Although this is a Skinny Taste recipe, which means it's lightened up and healthier, it is absolutely filling. I did make some adaptations, so it doesn't fit the nutritional facts on the original recipe anymore, but I think I may have made it even healthier by substituting the red meat for chicken. The Monkey Scientist had a big bowl and said that he was actually full, but he kept eating because he felt like he should. For us ladies who aren't trying to keep up with a ridiculously fast metabolism, you'll be plenty full with one low fat, low calorie bowl. It's exactly the kind of meal that makes you feel good about yourself during the holiday season.
I'm usually not a big fan of tomato-based soups, but I found this one particularly savory and delicious. I added red pepper flakes because when I asked the Monkey Scientist to hand me the salt and pepper, he handed me salt and red pepper flakes. (Why do I feel like that one act perfectly sums up my boyfriend's eating preferences?) It turned out to be a great addition and I loved the kick it gave the soup.
Overall, a true winner. We both thought it was warm, comforting, savory and great tasting. It had all the flavors of our favorite stuffed peppers, but was a great winter substitution that warmed us right up. It would be a perfect soup to bring to the ski mountain in your Bubba Keg (OK, that comment was directed straight at my Mom).
Now we're on a kick - which of my other recipes can we turn into soups?
Stuffed Pepper Soup
adapted from Gina's Skinny Taste
3 cups cooked brown rice (I used long-grain)
2 tsp olive oil
1 lb ground chicken (or any other low-fat ground meat)
1/4 cup chopped green bell pepper
3/4 cup chopped red bell pepper
1 cup finely diced onion (I used frozen chopped onions)
3 cloves garlic, chopped
2 cans (14.5 oz each) cans petite diced tomatoes
1 3/4 - 2 cups tomato sauce (I used one 14.5-oz can and 8-oz can of Hunt's)
2 cups reduced sodium, fat-free chicken broth (I used Cottage Inn)
1/2 tsp dried herbes de provence
1 tsp crushed red pepper flakes
salt and fresh pepper to taste
1. In a large pot or dutch oven, heat oil then brown ground chicken on high heat and season with salt.
2. Reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.
3. Add tomatoes, tomato sauce, chicken broth, herbes de provence, red pepper flakes, and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes.
4. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice. You can also sprinkle parmesan cheese on top if you like.