INGREDIENTS:

3 cups cooked brown rice

1 lb 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 diced tomatoes (or fresh since you got em;)

1 3/4 cups tomato sauce

2 cups chicken broth

1/2 tsp dried marjoram

salt and fresh pepper to taste

DIRECTIONS:

In a large pot or dutch oven, brown ground meat on high heat and season with salt.

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 1/2 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

Read more at http://www.skinnytaste.com/stuffed-pepper-soup/#jz1X3x4Y9Flw0l88.99