Stuffed Pepper Soup
I want to try this soon!
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
soup
advance
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 1/2 cup chopped green bell pepper
- 1/2 teaspoon dried marjoram
- salt and fresh pepper to taste
- 3 cups cooked brown rice
- 3 cloves garlic chopped
- 1/2 cup chopped red bell pepper
- 1 pound 95% lean ground beef
- 1 cup finely diced onion
- 2 cans (14.5 oz each) cans petite diced tomatoes
- 1 3/4 cups tomato sauce
- 2 cups reduced sodium fat-free chicken broth
- Carbohydrate 27.27323 g
- Cholesterol 0 mg
- Fat 0.953919166666667 g
- Fiber 3.15234996147951 g
- Protein 3.41234833333333 g
- Saturated Fat 0.183136083333333 g
- Serving Size 1 1 Serving (263g)
- Sodium 402.328416666667 mg
- Sugar 24.1208800385205 g
- Trans Fat 0.116346583333333 g
- Calories 128 calories
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.
