Stuffed Pepper Soup


  • 1 lb grassfed ground beef
  • 1 cup chopped red / green bell peppers
  • 1 cup finely diced onion
  • 3 cloves garlic, chopped
  • 2 cans of petite diced tomatoes
  • 1 jar of tomato sauce (2 cups)
  • 2 cups chicken stock or broth
  • 1/2 tsp dried marjoram
  • 1/2 tsp italian seasoning
  • salt / pepper to taste
  • 3 cups of cooked brown rice – I like basmati

In large pot or dutch oven, brown ground meat and onion over medium-high heat.  Add peppers and garlic.  Reduce heat and cook for about 5 minutes.

Add tomatoes, tomato sauce, chicken stock, marjoram and seasonings.   Cover and simmer on low heat for 30 minutes.  Serve in bowls and top with about 1/2 cup of brown rice.  Enjoy.

I fed 4 people with 1/2 of this recipe and froze the other half.  Great to have in the freezer for a cold day!


3 Responses to Stuffed Pepper Soup

  1. mrsdull says:

    Thanks for sharing stuffed pepper soup with us over at Scratch Cookin’ Tuesday! See ya on twitter 🙂

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