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Stuffed Pepper Soup*** by MELISSA RODRIGUEZ serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

http://www.skinnytaste.com/2011/12/stuffed-pepper-soup.html

Ingredients:

3 Cups

Quinoa, Cooked

1 Lb

Ground Beef

1/2 Cup

Bell Pepper, Green Chopped

1/2 Cup

Bell Pepper, Red Chopped

1 Cup

Onion, Finely Chopped

3 Cloves

Garlic, Chopped

2 Cans

Diced Tomatoes, Petite

1 3/4 Cups

tomato sauce

2 Cups

Chicken Broth

1/2 Tsp

Marjoram, Dried

Salt & Pepper to Taste

Directions:

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.

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 1/3 cups of soup in each bowl and top with 1/2 cup quinoa.

Makes about 9 1/2 cups.

**I altered the recipe from Brown Rice to Quinoa

Categories:

Crock Pot Cooking
Low Calorie
Low Fat
Soups
Vegetables