This may be a different vessel and presentation, but you still get the same nostalgic dish! Unstuffed Pepper Soup brings the taste you love, plus a little more of it to share with others. Lean ground beef, bell peppers, and onions are loaded with saucy tomatoes in a perfectly seasoned broth to become the replica of a dish you already know and love. Topped with some fluffy brown rice, stuff yourself and your guests instead of peppers with a nice helping of Unstuffed Pepper Soup. It’s full of great flavor and will leave you feeling full unbelievably satisfied; get a bowl full (or two) and let’s get stuffed!
Ingredients
- 1 pound 95% lean ground beef
- salt, to taste
- 1/2 cup green bell pepper, chopped
- 1/2 cup red bell pepper, chopped
- 1 cup onion, finely diced
- 3 cloves garlic, chopped
- 2 (14.5-ounce) cans petite diced tomatoes
- 1 3/4 cups tomato sauce
- 2 cups reduced-sodium fat-free chicken broth
- 1/2 teaspoon dried marjoram
- black pepper, to taste
- 3 cups brown rice, cooked and warm, for serving
- fresh herbs, such as parsley, to taste, chopped, for garnish
Directions
Step 1 –In a large skillet or Dutch oven over medium-high heat, add the ground beef and the salt and cook, while crumbling the meat, until the beef is no longer pink, about 5-7 minutes. Drain and discard the excess grease.
Step 2 –Reduce the heat to medium-low. Add the green bell pepper, the red bell pepper, the onion, and the garlic to the ground beef and cook, about 5 minutes.
Step 3 –Reduce the heat to low. Add the tomatoes and their juices, the tomato sauce, the chicken broth, the marjoram, the salt, and the black pepper to the ground beef mixture and simmer, stirring frequently, about 30 minutes.
Step 4 –Serve the soup topped with the rice and the herbs.
