Stuffed Pepper Soup


I'm really liking this trend of deconstructing meals and turning them into soup. Until I saw a recipe for it I would have never thought lasagna would be good in soup form. But it was delicious and I really enjoyed making it, even though we had the zucchini issue.

Tom doesn't really like stuffed peppers. He says the filling is fine, but there's just no desire for him to eat the actual pepper. Maybe its because I don't steam my peppers first since I think stuffed peppers definitely need a crunch to them or just more texture than you currently get. So when I told him I was making stuffed pepper soup he kind of rolled his eyes and expected not to like it.

Stuffed Pepper Soup
Servings: 6
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    • 1 lb. very lean ground beef
    • 1 large onion, finely diced
    • 1 red pepper, chopped
    • 1 yellow pepper, chopped
    • 3 cloves garlic, chopped
    • 2 cups fat-free reduced sodium chicken broth
    • 2 14.5 oz. cans petite diced tomatoes
    • 1 3/4 cups tomato sauce
    • 1/2 tsp. marjoram
    • 1 cup finely shredded Mozzarella cheese
    • 3 cups brown rice, cooked
    • salt and pepper to taste 

1. Heat a large pot over medium-high heat. Season the ground beef with salt and pepper. Add beef to the pot.
2. Brown the ground beef and drain any fat. Reduce the heat to medium-low.
3. Add the onion, red pepper, yellow pepper and garlic. Cook for 5 minutes, stirring frequently.
4. Add the chicken broth, diced tomatoes, tomato sauce and marjoram to the pot. Reduce the heat to low, cover and simmer for at least 30 minutes.
5. Divide the rice equally into bowls and pour the soup on top. Add around 1/4 cup of mozzarella cheese and season with salt and pepper to taste.

Tom managed to completely shock himself (and me) by really liking this recipe. He said that I should have doubled it because he wouldn't mind eating it for leftovers. This soup must have really impressed him because he rarely ever eats/wants leftovers.

As much as I love the warm weather we've had recently, I almost wish it would go back to normal spring-like temperatures so I could make this soup again!

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