Monday, January 23, 2012

Stuffed Pepper Soup

adapted from Skinnytaste: Stuffed Pepper Soup

  • 3 cups cooked brown rice
  • 1 lb 95% lean ground beef (also good with ground turkey)
  • 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 (sometimes I just use 1 can chicken broth)
  • 1/2 tsp dried marjoram (I leave this out)
  • salt and fresh pepper to taste


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.

Makes about 8 cups.

I like to shake Cajun seasoning on top of my serving for a little extra kick!!!

No comments:

Post a Comment