Stuffed Pepper Soup

Source: Skinny Taste

Ingredients:
3 cups cooked brown rice
1 pound ground beef (I used ground turkey)
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper (I subbed with more green pepper)
1 cup finely diced onion
3 cloves garlic, chopped
2 cans (14.5 oz each) petite diced tomatoes
1 3/4 cups tomato sauce (I accidentally only used one small can, and it was plenty of tomato for me)
2 cups chicken broth
1/2 tsp dried marjoram (I subbed with oregano, plus added basil and creole seasoning)
salt and pepper, to taste

Directions:
1. 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.
2. 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 1/2 cups of soup in each bowl, topped with about 1/2 cup of rice.

Notes:
I love stuffed peppers, but not so much the proportion of stuffing-to-pepper. Change the dish into soup form, problem solved! This was hearty and delicious; the kids topped theirs with a little cheese which was extra yummy. Next time I think I'll sneak in some diced mushrooms and/or zucchini to boost the veggie ratio.