Stuffed Pepper Soup

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.

Makes about 8 cups.

Servings: 6; Size: 1 1/3 cups soup, 1/2 cup rice
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)