Stuffed Pepper Soup

YUM!

I'd never even heard of such a thing until about a year and a half ago, and I've been dying to try it since. But it's finally now that I've had my chance. Now that I'm on my journey to great health by my 50th birthday, I've gone in search of some recipes that taste great and are healthy, recipes that I won't get bored with. This is definitely one of those recipes!!! It's fantastic!!!

The recipe is from www.skinnytaste.com. Gina's got some wonderful healthy recipes on her site, and better yet, she's listed all of the nutritional information, and she's done all the hard work calculating the Weight Watchers Points! I'm very familiar with the original Points program, and because of the ethnic diversity of her site, I know I'll be visiting her often!!!

Here's the recipe for Stuffed Pepper Soup! I didn't realize till I got ready to make it that I didn't have any brown rice, so I used white.






Stuffed Pepper Soup
Skinnytaste.com
Servings: 6 • Size: 1 1/3 cups soup, 1/2 cup rice • Old Points: 5 pts • Points+: 7 pts
Calories: 261.2 • Fat: 4.8 g • Carb: 37.5 g • Fiber: 4.7 g • Protein: 17.6 g • Sugar: 6 g
Sodium: 606.3 g (without salt)


Ingredients:

3 cups cooked brown rice
1 lb 95% lean 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
salt and fresh pepper to taste

Directions:

In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, 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 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.