Okay, as the picture kinda hints, I simmered this a bit longer than I should have in order to call this a stew, but it was still damn tasty an easy to make. All the tastes of a stuffed pepper with about half the effort.
3 cups cooked brown 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
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
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.
As noted above, it’s a tad dry to be called a stew. My fault for heading down into the Basement of Doom to get work shirts out of the dryer and onto hangers before they could become wrinkled messes that I’d have to *gasp* iron, but It still turned out pretty good. When doing it again I’ll probably double up on all the veggies and maybe add a smallcan of tomato paste to amp up the flavor. Some chopped mushrooms wouldn’t be too bad either.