This soup tastes just like a stuffed pepper but takes half the time and effort! It will fill you up and warm you on a chilly night. Try it with ground turkey breast if you’d like, or top with shredded cheese. Adding brown rice to a soup is a great way to use leftover rice. Top off your dinner with a green salad for a well-balanced, nutrient-rich meal!
Prep: 10 minutes
Cook: 40 minutes
Makes: 6 servings
Ingredients
3 cups cooked brown rice
1 pound 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 ounces each) no salt added petite diced tomatoes
1 3/4 cups tomato sauce
2 cups no-salt added, fat-free chicken broth
1/2 tsp dried marjoram
Salt and fresh pepper, to taste
Directions:
1. In a large pot or Dutch oven, brown ground meat on high heat and season with salt to taste.
2. Drain fat if any, 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. Cover and simmer on low heat for 30 minutes.
4. Serve about 1 ½ cups of soup in each bowl and top with 1/2 cup cooked brown rice.
Nutritional Information per Serving:
Calories: 288 cal, Fat: 5g, Carbohydrates: 37g, Fiber: 6g, Protein: 22g, Sodium: 480 mg (without salt)
Adapted from: http://www.skinnytaste.com/stuffed-pepper-soup/