SOUPS - Stuffed Pepper Soup

3 cups cooked brown rice (omit for paleo diet)
1 lb. 95% lean ground beef

Stuffed Pepper Soup

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
1-3/4 cups tomato sauce
2 cups reduced sodium, fat-free chicken broth
1/2 tsp. dried marjoram
salt and fresh pepper to taste

Using Stove Top:
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 1-1/2 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

Using Instant Pot:
Press saute button on Instant Pot, spray the pot with nonstick spray, add the ground meat and salt. Cook until no longer pink, 5 to 8 minutes. Drain fat if any, then add peppers, onions and garlic and cook 4 to 5 minutes. Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and cook high pressure 15 minutes. Natural release. Serve about 1-1/2 cups of soup in each bowl and top with 1/2 cooked brown rice.  Note: Since there is no evaporation in the pressure cooker, you can reduce the broth by 1/2 cup.

Recipe from skinnytaste.com submitted by Wanda Barclay