Stuffed Pepper Soup

(from suddenlyslim’s recipe box)

Source: Day 10+

Categories: Soup


  • 3 cups cooked brown rice
  • 1 lb 95% 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 oz each) no salt petite diced tomatoes
  • 1 3/4 cups no salt tomato sauce
  • 2 cups vegetable broth
  • 1/2 tsp dried marjoram
  • sea salt and fresh pepper to taste


  1. 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.

  2. 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.

  3. Yields about 8 cups

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