Stuffed Pepper Soup

I am a huge fan of stuffed peppers and it’s quite the process to get it all together, so I guess this would be the lazy man’s version. This recipe has
everything you love about stuffed peppers – bell peppers, ground beef, tomatoes, rice – in a hearty bowl of soup!

In a large pot, brown ground beef 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.

Next, add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper. Cover and simmer on low heat for 30 minutes.

Next grab your favorite soup bowl and ladle to dish up. Serve w/ brown rice on top.

Guess what, it’s eatin time!!!

I’m Belton Johnson, join me Friday morning at 11:00am with Gormley for more tips from the Saskatchewan Cattleman’s Association.

Ingredients for Stuffed Pepper Soup:
3 cups cooked brown rice, omit for paleo diet
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 cans petite diced tomatoes
1 3/4 cups tomato sauce
2 cups reduced sodium, fat-free chicken broth
1/2 tsp dried marjoram
salt and fresh pepper to taste