Stuffed Pepper Soup
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
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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