Skinny Stuffed Bell Pepper Soup with Cauliflower Rice | WW Points | Skinny Kitchen

Ingredients

• 4 cups bell peppers, (I used red, yellow, and orange, diced or use all red (~ 3 large or 4 medium))
• 2 cups yellow onions, diced
• 1 pound extra-lean ground beef, (I used grass-fed)
• 1½ tablespoons olive oil
• 1 (16 oz) bag riced cauliflower, (see shopping tips)
• 1½ teaspoons dried Italian seasonings
• 1 teaspoon garlic powder
• A little salt and black pepper, to taste, (I added Trader Joe’s garlic salt and black pepper)
• Pinch of red pepper flakes
• 4 cups reduced-sodium beef broth
• 1 (14.5-ounce) can diced tomatoes
• 1 (15-ounce) can tomato sauce
• ¼ cup Worcestershire sauce
• Reduced-fat cheddar cheese or mozzarella cheese (for serving, optional)