Stuffed Pepper Soup

Stuffed Pepper Soup
  • 3 cups cooked brown rice
  • 1 lb 95% lean ground beef
  • ½ cup chopped green bell pepper
  • ½ cup chopped red bell pepper
  • 1 cup finely diced onion
  • 4 cloves garlic, chopped
  • 2 cans (14.5 oz each) cans petite diced tomatoes
  • 1¾ cups tomato sauce
  • 2 cups reduced sodium, fat-free chicken broth
  • ½ tsp dried marjoram
  • Salt and fresh ground pepper to taste
  1. In a large pot or dutch oven, brown ground meat on high heat and season with salt, drain fat if any.
  2. Reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.
  3. Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste.
  4. Cover and simmer on low heat for 30 minutes.
  5. In a separate pot, cook rice according to directions.
  6. Serve about 1½ cups of soup in each bowl and top with ½ cup cooked brown rice.
  7. Makes about 9½ cups.


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