Stuffed Pepper Soup

It’s warming up in the Midwest for a short time and we aren’t complaining! Speaking of warming up... we are loving this stuffed pepper soup! So easy and can be made on the stove or in the instant pot! Recipe below!

INGREDIENTS:
3 cups cooked brown rice (we use Uncle Bens 90 second 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
1 can (14.5 oz) cans petite diced tomatoes
1 jar @Classico_sauce ( we use Classico Rustico)
2 cups reduced sodium, fat-free chicken broth
1/2 tsp dried marjoram
1 bay leaf
salt and fresh pepper to taste

DIRECTIONS:
In a large pot 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, bay leaf and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes.

 Remove Bay Leaf and serve about 1.5 cups of soup in each bowl and top with 1/2 cup cooked brown rice. Enjoy!