- 2½ C cooked brown rice
- 1 LB 95% lean ground beef
- ½ C green bell pepper (chopped)
- ½ C red bell pepper (chopped)
- 1 C onion (finely diced)
- 3 cloves garlic (minced)
- 29 OZ canned petite diced tomatoes
- 1¾ C tomato sauce
- 2 C reduced sodium, fat-free chicken broth
- ½ TSP dried marjoram
- Salt & fresh pepper to taste
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.
Instant Pot:
- Press saute button on Instant Pot, spray the pot with nonstick spray, add the ground meat and salt and 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.
- Note: since there is no evaporation in the pressure cooker, you can reduce the broth by ½ C.
Yields 5 servings.
Calories: 346 kcal, Carbohydrates: 37.5 g, Protein: 21.5 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 46.5 mg, Sodium: 621 mg, Fiber: 4.5 g, Sugar: 6.5 g