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Stuffed Pepper Soup

Author: Christopher Kosovich

Ingredients

  • 3 cups cooked brown rice
  • 1 lb 95% lean ground beef
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1 cup finely diced onion
  • 4 cloves garlic chopped
  • 2 cans 14.5 oz each cans petite diced tomatoes
  • 1 3/4 cups tomato sauce
  • 2 cups reduced sodium fat-free chicken broth
  • 1/2 tsp dried marjoram
  • Salt and fresh ground pepper to taste

Instructions

  • In a large pot or dutch oven, brown ground meat on high heat and season with salt, drain fat if any.
  • Reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.
  • Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste.
  • Cover and simmer on low heat for 30 minutes.
  • In a separate pot, cook rice according to directions.
  • Serve about 1 1/2 cups of soup in each bowl and top with 1/2 cup cooked brown rice.
  • Makes about 9 1/2 cups.