Last week I made stuffed pepper soup from Skinnytaste. You can find the original recipe here. It was delicious and rather satisfying, probably because of the rice. My husband even enjoyed it and said he wouldn’t mind having it again! Because I was completely excited about trying this soup, I went straight to eating it when it was ready and failed to take a pretty picture of it in my white bowl. Instead, I leave you with reheat in my glass lunch bowl at work.
What you need:
3 cups of cooked brown rice ( I just used brown minute rice because I had a box I needed to use up)
1 lb of ground beef (I used extra lean, I use extra lean in every recipe)
1 small to medium yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves of garlic, chopped (I forgot to buy fresh garlic, so I used minced and it was fine)
2 cans of petite diced tomatoes (14.5 ounce)
1 and 3/4 cup of tomato sauce
2 cups chicken broth
1/2 tsp of dried marjoram
1/2 tsp salt
1/2 tsp black pepper
What you do:
In a large pot, brown ground beef on medium-high heat. Once browned, add onion, pepper, and garlic and reduce the heat to medium-low. Cook for about 5 minutes.
While my ground beef was browning, I cooked the brown rice and let it sit in a pot with a lid to stay warm.
Add tomatoes, tomato sauce, chicken broth, marjoram, salt and pepper. Cover and simmer on low for about 30 minutes.
Serve in a bowl topped with brown rice.
This was excellent left over! Make sure you store the rice separate, as you don’t want it to get soggy in the soup!