This was a delicious and satisfying, HEALTHY soup that was a hit at my house... The addition of the brown rice made it much heartier and filled all of us up, without going back for more!!
Stuffed Pepper Soup
(recipe found at www.skinnytaste.com)
3 cups cooked brown rice
1 pound 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 ounces each) cans diced tomatoes
1 3/4 cups tomato sauce
2 cups reduced sodium, fat free chicken broth
1/2 teaspoon dried marjoram
salt and pepper to taste
In a large pot or dutch oven, brown ground meat on high 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 of cooked brown rice.
Points: 5 per 1 1/3 cups soup and 1/2 cup rice