Stuffed Pepper Soup with Quinoa
This soup has the flavors of warm squishy stuffed green peppers. While it can be made as a fast meal, it is best simmered low and slow for an hour and tastes even more delicious heated the next day. Stuffed peppers traditionally have rice, but cooked quinoa grain adds that similar balanced flavor without the empty carbs.
- 2 large green bell peppers, cut into ½ inch dice
- 1 large onion, diced
- 3 garlic cloves, chopped
- 2 teaspoons olive oil
- 1¼ pounds 95% ground sirloin or round - use lean so there is very little fat to drain
- One 28 ounce can petite diced tomatoes - I use Hunts
- One 16 ounce can tomato sauce - I use Hunts
- One 32 ounce carton Swanson Beef Stock - the new stock has more flavor than broth
- ½ teaspoon dried marjoram
- 2 teaspoons Worcestershire sauce
- 2 teaspoons soy sauce
- 2 teaspoons Truvia Brown Sugar replacer - or 4 teaspoons Splenda
- Sea salt and fresh pepper to taste
- 2 cup cooked quinoa, optional
- In a large heavy pot, sauté the peppers, onions and garlic in the olive oil until very soft and lightly golden at edges. Add the beef and cook until browned, breaking up with a wooden spoon. Add tomatoes, tomato sauce, beef stock, marjoram, Worcestershire, soy sauce, and sugar replacer. Add 1 teaspoon salt and ½ teaspoon black pepper and add more to taste.
- Bring to a boil, lower heat and simmer for 25 to 30 minutes, until peppers are very soft and soup has thickened. This soup is better the next day as with most soups or stews.
- Serve in shallow bowls with a scoop of cooked quinoa.