Stuffed Pepper Soup adapted by SkinnyTaste
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
3 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 pepper to taste
Directions: 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. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.
This soup was a big hit in my house tonight. We love stuffed green peppers (recipe) so I thought that this would be a hit and I was right. All 3 of the kids ate it! (score!!)
The mixture of the 2 different peppers gave it a little variety in both color and taste.
I used the Uncle Ben’s 90 second microwaveable brown rice (a favorite of mine) and 1 package ended up being enough for all of us. You could also use either bulgur or even quinoa.
Hope you enjoy!
This sounds delicious and you just might find it on my table.
A hearty and delicious soup for this weather in NY. Chilly!! Blessings, Catherine xo
I am totally loving this..YUMMY
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