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Stuffed Pepper Soup

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Stuffed Pepper Soup

4 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: beef, bell peppers, rice, soup, Stuffed Peppers
Prep Time: 30 minutes
Cook Time: 35 minutes
Servings: 6 servings
Calories: 271kcal

Ingredients

  • 1 cup brown rice, raw
  • 1 medium onion
  • 3 clove garlic
  • 1/2 medium bell pepper, red
  • 1/2 medium bell pepper, green
  • 1 pound beef, ground, 95% lean
  • 28 ounce diced tomatoes, canned
  • 1 3/4 cup tomato sauce
  • 2 cup chicken broth, low-sodium
  • 1/2 teaspoon marjoram, dried

Instructions

  • Cook rice according to package directions.
  • Dice onion, garlic, and bell peppers. 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.  Optional: Serve in the hollow inside of a bell pepper.
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Nutrition

Calories: 271kcal | Carbohydrates: 37g | Protein: 23g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 566mg | Fiber: 5g | Sugar: 7g

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