bell-pepper-soup

Stuffed Bell Pepper Soup

Servings: 6 • Size: about 1 1/2 cups soup, 1/2 cup rice •

Ingredients: (found all ingredients at Trader Joes)
-3 cups cooked brown rice (can use any other rice)
-1 lb 95% lean ground beef (can sub with 99% lean ground turkey)
-1 medium chopped green bell pepper
-1 medium chopped red bell pepper
-1 cup finely diced onion (I used yellow onion)
-3 cloves garlic, chopped (I always use more garlic and I use a press, LOVE garlic)
-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 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice. Makes about 9 1/2 cups. Top with a sprinkle of Trader Joe’s vegan dairy free “mozzarella”.
Calories: 261 • Fat: 5 g • Carb: 37.5 g • Fiber: 5 g • Protein: 17.6 g • Sugar: 6 g
Sodium: 606 g  (without salt)

Recipe from guest blogger, Jennifer Friedrichs