Vegetarian Stuffed Pepper Soup

September 29, 2014

1-2 tbsp. extra virgin olive oil
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2 cups cooked white rice (you can use brown as well) (save about 1 cup to add as garnish)
4 cups different colored bell peppers, chopped (save a bit for garnishing)
1 medium onion, chopped
1 (32 oz.) container of vegetable or chicken broth (you might need more, if it becomes too thick)
2 (8 oz.) cans of tomato sauce
2 (15 oz.) cans of chopped tomatoes (drained)
1 tsp. dried marjoram or oregano
Salt and pepper, to taste

To a large Dutch oven over medium low heat add the oil and sauté the peppers and onions until they start to get soft, about 7-10 minutes, stirring often. Add the broth, tomatoes, tomato sauce, salt and...
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Nutritions

Calories
2809

Sodium
834mg
34% DV

Fat
216g
333% DV

Protein
25g
51% DV

Carbs
187g
63% DV

Fiber
11g
45% DV