Stuffed Pepper Soup
  • 2 tablespoon of olive oil
  • 2 cloves of garlic
  • 2 Bell Peppers, any color
  • ½ of a medium onion
  • 1 pound of extra-lean ground beef
  • 14.5 oz can of whole tomatoes
  • 14 oz can of low-sodium chicken broth
  • 8oz can of tomato sauce
  • 1 teaspoon of soy sauce
  • 1 cup of uncooked rice
  • 1 cup of shredded cheese
  1. Start by dicing two cloves of garlic, ½ of a medium onion, and two bell peppers.
  2. Saute peppers, onions and garlic in two tablespoons of olive oil over medium heat.
  3. Once the peppers and onions have started to soften, increase heat to medium high and add one pound of extra lean ground beef to the pan.
  4. Once the ground beef is cooked, add chicken broth, the can of whole tomatoes (chopped), tomato sauce, and soy sauce.
  5. Bring the tomato mixture up to a simmer, then stir in one cup of uncooked extra long grain rice.
  6. Cover the pan with a lid and reduce the heat down to low.
  7. Let mixture cook 20-30 minutes, or until rice is tender.
  8. One rice is tender, sprinkle the cheese on top.
  9. Cover the pan with the lid to let the cheese melt.
Recipe by Forgetful Momma at