This soup is a great alternative to the tedious prep work that comes with stuffed peppers. It’s also especially great for the cold weather outside. Filling, delicious, and warm.
- 3 cups cooked rice or quinoa (start with 1 1/5 cups uncooked)
- 1 lb 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) cans petite diced tomatoes
- 1 3/4 cups tomato sauce
- 2 cups chicken broth
- 1/2 tsp dried marjoram
- salt and fresh pepper to taste
Put a large pot on the stovetop and turn the heat to high. Add ground beef and a little bit of salt and cook until browned. Once the meat is brown, drain out the remaining fat and reduce the heat to medium low. Add your chopped peppers, garlic, and onion, and cook for another 5 minutes.
At this point, add full cans of tomatoes, tomato sauce, chicken broth, and seasonings. Stir, cover, and simmer for about 30 minutes so the flavors mix well.
When ready to eat, serve the soup on top of your cooked rice / quinoa and enjoy!
This recipe originated from Skinnytaste.