Stuffed Pepper Soup

I had this at a restaurant a few weeks ago and fell in love with it. This is a simple, broth based soup, but it packs so much flavor and is super filling. 

• 3 cups cooked brown rice
• 1 lb 95% lean ground beef or ground turkey
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 cup finely diced onion
• 3 cloves garlic, chopped
• 2 cans (14.5 oz each) cans petite diced tomatoes (I used no salt added)
• 1 3/4 cups tomato sauce (I use no salt added)
• 2 cups reduced sodium, fat-free chicken broth
• 1/2 tsp dried marjoram
• salt and fresh pepper to taste

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 cooked brown rice. Makes 8 cups. 

1 serving (1 1/3 cups): 261 calories, 5g fat, 37g carbs, 4.7g fiber 17.6g protein, 600mg sodium (before using low sodium products)