There's a good chance I might be the first person in the new year to catch a cold!
Er, ok, probably not a world record...but definitely a personal best. Not gonna lie, my competitive self would be kinda proud right now if I hadn't nearly just slammed my head onto the desk while sneezing. And if I wasn't shivering uncontrollably as I type this.
So much for starting the year off with a commitment to health!
Now all I want to do is commit to my PJs and my couch. (And to reality TV and a double issue of People magazine. Don't judge me. I'm in a fog. It'll pass.)
And to a hot, steamy bowl of stuffed pepper soup!
Let's face it: it's pretty darn difficult to be motivated to do anything when you're not feeling well, let alone make dinner for you and your family. Right now, I can't muster up the energy for anything fancier than a hot bowl of soup, and isn't that all you want when you're sick? It's like a giant food hug!
Yes, a food hug. It's a close second to the real thing since my husband won't come anywhere near me right now.
Did you ever have a stuffed pepper? You know, a roasted pepper filled with all kinds of meaty and rice-y goodies? This soup turns a stuffed pepper inside out. In a good way! And it comes together with practically no effort, and in less time than it takes to watch another episode of Teen Mom.
I'm sorry, I just...let me be sick and pathetic, ok?
Lean ground beef combines with loads of chopped peppers and tomatoes in a tangy tomato-based broth. Mix in a scoop of brown rice at the end, and I can't think of a more comforting and healthy way to soothe an aching head and prickly throat.
And if you're feeling just peachy today, and not acting like a 30-year-old baby, this soup is pretty great on a plain old chilly evening.
But know this: if I don't start feeling better soon I will resort to posting pictures of Oreos and Gummi Bears as dinner moving forward . Clearly, healthy eating this year has done me no favors.
Stuffed Pepper Soup
Adapted from Gina's Skinny Recipes
Yields 4 servings
1 tbs extra virgin olive oil
1 lb lean ground sirloin (I used 90% lean)
1/2 c red bell pepper, chopped (or any color!)
1/2 c orange bell pepper, chopped (or any color!)
1 c onion, diced
3 garlic cloves, minced
2 14-oz cans no-salt diced tomatoes, with their juices
1 3/4 c tomato sauce
2 c low sodium, fat free chicken broth
1 tbs oregano
3 c cooked brown rice
Heat a large pot or dutch oven over high heat, and add the oil. When hot, season the meat with salt and pepper, and add to the pot. Cook until brown, stirring to crumble.
Drain any fat/liquid, reduce heat to medium-low, and add the peppers, onion, and garlic. Cook about 5 minutes, stirring often.
Add the tomatoes, tomato sauce, chicken broth, oregano, and salt/pepper. Bring to a low boil, cover, and simmer on low heat for 30 minutes.
Ladle the soup into your bowl and top with rice.