Stuffed Pepper Soup

What you need:

3 cups of cooked brown rice ( I just used brown minute rice because I had a box I needed to use up)
1 lb of ground beef (I used extra lean, I use extra lean in every recipe)
1 small to medium yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves of garlic, chopped (I forgot to buy fresh garlic, so I used minced and it was fine)
2 cans of petite diced tomatoes (14.5 ounce)
1 and 3/4 cup of tomato sauce
2 cups chicken broth
1/2 tsp of dried marjoram
1/2 tsp salt
1/2 tsp black pepper

What you do:

In a large pot, brown ground beef on medium-high heat. Once browned, add onion, pepper, and garlic and reduce the heat to medium-low. Cook for about 5 minutes.

While my ground beef was browning, I cooked the brown rice and let it sit in a pot with a lid to stay warm.

Add tomatoes, tomato sauce, chicken broth, marjoram, salt and pepper. Cover and simmer on low for about 30 minutes.

Serve in a bowl topped with brown rice.

This was excellent left over! Make sure you store the rice separate, as you don’t want it to get soggy in the soup!