Stephanie Sullivan: Recipe - Stuffed Pepper Soup

September 11, 2024

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
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 1/2 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

NUTRITION INFO: Serving: 1-1/2 cups soup and 1/2 cup rice, Calories: 285 kcal, Carbohydrates: 37.5 g, Protein: 21.5 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 46.5 mg, Sodium: 621 mg, Fiber: 4.5 g, Sugar: 6.5 g

(Recipe and photo courtesy of Skinnytaste)