Stuffed Pepper Soup
Shared with me by: Danielle (daughter-in-law)
This hearty soup contains everything you love about stuffed peppers
Ingredients
- 3 c. (1 c. dry) cooked Uncle Ben's brown or white rice
- 1 lb. 95% lean ground beef (or use ground sirloin)
- 1/2 c. chopped green bell pepper
- 1/2 c. chopped red bell pepper
- 1 c. finely diced onion
- 3 cloves garlic, chopped
- 2 (14.5 oz.) cans petite diced tomatoes - see Note below
- 1-3/4 c. (15 oz.) can tomato sauce
- 2 c. chicken stock (Kitchen Basics)
- 1/2 t. dried marjoram
- salt and fresh pepper to taste
Instructions
Cook rice according to package directions. If making ahead of time, refrigerate until ready to serve. Then just warm in a microwave for a few seconds.
In a large pot or Dutch oven, brown ground beef, onion, peppers and garlic on medium-high heat; season with salt. When meat is browned and veggies are tender, drain fat.
Add diced 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.
Serves 6
NOTE: If you aren't a fan of tomatoes, put one can of diced tomatoes in a mini food processor and pulse just a little to make smaller pieces (don't puree).