stuffed pepper soup.

2015 has been a busy one and I have a lot of catching up to do already. So far, I’ve fallen in love with Bikram Yoga and meal planning. And it’s pretty hard to find time to do both! Last night, on a rare night off, I decided to cook up something I’d been looking forward to trying. It was pretty delicious and made enough for plenty of leftovers to hold me over for a couple of week day lunches this week.

Stuffed Pepper Soup


3 cups cooked brown rice
1 lb 95% lean ground beef – I used about 2 lbs of venison. It definitely made for a thicker, heartier “soup” but it was nice not to have to go out and buy some 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 – I substituted oregano, which was a no-brainer and already on hand.
salt and fresh pepper to taste


1. In a large pot, boil 7.5 cups of water. Once you reach a boil, add 3 cups of rice and cover, cooking at a simmer for 45 minutes or until water is soaked up.


2. In a separate pot, brown ground meat on high heat and season with salt. Drain fat, if any, and reduce heat to medium-low while adding peppers, onions, and garlic. Cook about 5 minutes on low heat.


3. Add tomatoes, tomato sauce, chicken broth, oregano, and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes.


4. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

with rice

I stirred mine up together to eat. It was delicious and also, again, probably much thicker than intended as I used an extra pound of meat. But it was a hearty meal on a cold January evening.




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