WW Stuffed Pepper Soup

Weight W Stuffed Pepper SoupIngredients:1 lb lean ground turkey or chicken1 cup onion, diced1 cup green bell pepper, diced1 cup red bell pepper, diced2 cloves garlic, minced1 can (14 oz) diced tomatoes, undrained1 can (15 oz) tomato sauce1 can (14 oz) beef broth (use low-sodium for a healthier option)1 cup cooked brown rice (or quinoa for a different grain option)1 teaspoon dried basil1 teaspoon dried oregano1/2 teaspoon salt1/4 teaspoon black pepper1/4 teaspoon crushed red pepper flakes (optional for added heat)Fresh parsley, chopped, for garnish (optional)Reduced-fat shredded cheese for topping (optional)Instructions:In a large soup pot or Dutch oven, cook the ground turkey or chicken over medium heat until browned. Break it into crumbles as it cooks.Add diced onions, green bell pepper, and red bell pepper to the pot. Cook for about 5 minutes until the vegetables are softened.Add minced garlic and cook for an additional 1-2 minutes until fragrant.Stir in diced tomatoes (with their juice), tomato sauce, beef broth, cooked brown rice, dried basil, dried oregano, salt, black pepper, and crushed red pepper flakes (if using).Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes to allow the flavors to meld.Taste and adjust seasoning if necessary.Serve the soup hot, garnished with chopped fresh parsley and a sprinkle of reduced-fat shredded cheese if desired. Weight W Stuffed Pepper SoupIngredients:1 lb lean ground turkey or chicken1 cup onion, diced1 cup green bell pepper, diced1 cup red bell pepper, diced2 cloves garlic, minced1 can (14 oz) diced tomatoes, undrained1 can (15 oz) tomato sauce1 can (14 oz) beef broth (use low-sodium for a healthier option)1 cup cooked brown rice (or quinoa for a different grain option)1 teaspoon dried basil1 teaspoon dried oregano½ teaspoon salt¼ teaspoon black pepper¼ teaspoon crushed red pepper flakes (optional for added heat)Fresh parsley, chopped, for garnish (optional)Reduced-fat shredded cheese for topping (optional)Instructions:In a large soup pot or Dutch oven, cook the ground turkey or chicken over medium heat until browned. Break it into crumbles as it cooks.Add diced onions, green bell pepper, and red bell pepper to the pot. Cook for about 5 minutes until the vegetables are softened.Add minced garlic and cook for an additional 1 to 2 minutes until fragrant.Stir in diced tomatoes (with their juice), tomato sauce, beef broth, cooked brown rice, dried basil, dried oregano, salt, black pepper, and crushed red pepper flakes (if using).Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15 to 20 minutes to allow the flavors to meld.Taste and adjust seasoning if necessary.Serve the soup hot, garnished with chopped fresh parsley and a sprinkle of reduced-fat shredded cheese if desired.

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