Stuffed Pepper Soup

Ingredients

olive oil

0.8 tsp

onionchopped small

1

Italian herb seasoning

0.2 tbsp

green bell pepperschopped into half-inch pieces

3/8 large

turkey Italian sausagesqueezed out of casing

Pescatariangreen or brown lentils, cooked

3 7/8 oz1/3 cups

ground beef

Pescatariangreen or brown lentils, cooked

0.2 lb3/8 cups

crushed tomatoes

3/8 (15 oz) cans

water

3/8 cans

beef broth

Pescatarianvegetable broth

0.8 (14 oz) cans0.8 (14 oz) cans

Worcestershire sauce

Vegancoconut aminos

0.2 tbsp0.2 tbsp

ketchupsugar-free

1/8 cup

cauliflower ricefrozen

3/8 cups

salt

to taste

black pepperfresh-ground, to taste

to taste

Parmesanfreshly grated, optional

Dairy-freenutritional yeast with a squeeze of lemon

optional3/8 tbsp

Method

1. 01Heat 2 tsp olive oil in a large non-stick frying pan. Add onion and cook until starting to brown.
2. 02Add Italian herb seasoning and cook 2 minutes more. Transfer to a large soup pot.
3. 03Add green peppers to the frying pan and cook until starting to char. Transfer to soup pot.5 min
4. 04Add remaining 2 tsp olive oil to frying pan. Add sausage and ground beef, breaking apart as it cooks until slightly browned.8 min
5. 05Transfer meat to soup pot. Add crushed tomatoes, water, beef broth, Worcestershire sauce, and ketchup.
6. 06Bring to a low simmer and cook 30 to 40 minutes.35 min
7. 07Add frozen cauliflower rice and cook 20 to 30 minutes more.25 min
8. 08Season to taste with salt and black pepper. Serve hot with Parmesan at the table if desired.

Fits

• Gluten-free