Recipe of the Month: Stuffed Pepper Soup

Saturday, February 18, 2012

Recipe of the Month: Stuffed Pepper Soup

Here's a delicious and simple twist on one of Suzy's top ten comfort foods. We used ground turkey and brown rice, either way will be delicious. It's a quick, hearty and satisfying meal that the whole family will gobble up!

Stuffed Pepper 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) 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

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.

Makes about 8 cups.
Recipe courtesy of
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updated 2 years ago