Stuffed Bell Pepper Soup
Parmesan Toast
Ingredients
- 1 (10-oz) pkg frozen veggie crumbles
- 1 onion, chopped
- 2 Tbsp olive oil
- 2 (14.5-oz) cans fire-roasted diced tomatoes, undrained
- 1 (32-oz) carton low-sodium vegetable broth
- 2 red bell peppers, chopped
- 2 Tbsp brown sugar
- ¼ tsp pepper
- 1 (8.8-oz) pouch microwavable brown rice
- Chopped fresh parsley (optional)
Instructions
- Cook crumbles and onion in hot oil a Dutch oven 5 to 7 minutes. Stir in tomatoes, broth, bell peppers, sugar, and pepper. Bring to a boil; reduce heat, and simmer 10 to 15 minutes or until bell peppers are tender.
- Meanwhile, heat rice according to package directions.
- Stir rice into tomato mixture; simmer 3 to 5 minutes or until thoroughly heated. Sprinkle with parsley, if desired.
Side Dish Ingredients
- 2 (1-oz) slices whole-grain bread
- 1 clove garlic, halved
- 2 Tbsp grated Parmesan cheese
Side Dish Instructions
- Preheat broiler. Rub bread with garlic; sprinkle with cheese. Broil 1 to 2 minutes or until golden.
- Cut each slice into 4 triangles.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
359
|
48
|
407
|
| Fat (g) | 12 | 1 | 13 |
| Sat. Fat (g) | 1 | 0.5 | 1.5 |
| Protein (g) | 21 | 3 | 24 |
| Carb (g) | 43 | 6 | 49 |
| Fiber (g) | 8 | 1 | 9 |
| Sodium (mg) | 995 | 99 | 1094 |
Lunch Meal Plan
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