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Stuffed Pepper Soup Recipe

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This recipe for Stuffed Pepper Soup is from The McGeary Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups cooked brown rice
1 lb 95% lean ground beef
1 cup chopped green bell pepper ( usually add even more!)
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:
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.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
Another recipe I adapted from Skinnytaste.. She uses even amounts of red and green peppers but I like the zing that green peppers have!

 

 

 

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