Stuffed Pepper Soup

It might be spring but it sure doesn't feel like it!!!  40 degrees and rainy all day called for some soup at dinner time and this was perfect!

Hubby and kid approved, you can add as much or as little rice as you would like.  It is comforting and delicious.  You could also play around with the seasonings to make Tex-Mex or Italian versions, but this one really does taste like a ketchup smothered stuffed pepper from my childhood - YUM!

Hope you give this one a try!
Happy Cooking!
Sarah

Stuffed Pepper Soup 
this recipe was adapted from http://www.skinnytaste.com/stuffed-pepper-soup/

3 cups cooked brown rice  (I used my rice cooker)
1 lb 90% lean organic, grass-fed, ground beef
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 cup onion, chopped
3 cloves garlic, minced
2 cans (14.5 oz each) cans diced tomatoes, pulsed in the blender (my kids don't like big chunks of tomatoes on the soup, but I wanted some texture)
1 can (15 oz) tomato sauce
2 cups chicken stock
1/2 tsp dried marjoram
Himalayan salt and fresh pepper to taste

Over medium heat, brown the ground beef until cooked through and drain on paper towels.  Return to the pot with the peppers and onions.  Stir and cook for about 5 minutes, seasoning with salt and pepper.  Add the garlic and cook for an additional 5 min.  

Add the chicken stock, tomatoes, tomato sauce, marjoram and season again.  Cover and cook on low for 30 minutes.  Serve over the brown rice.  I serving for me was 1.5 cups of soup over 1/2 cup brown rice.  (For all my Fix friends, that's 1 green, 1 red, and 1 yellow).   So delicious!!!