Contest-Winning Stuffed Pepper Soup
This is an excellent example of how convenience foods can be combined for a tasty entree. Ready in minutes when I get home from work, this soup becomes part of a balanced meal with a tossed salad, rolls or fruit. For variation, try chicken, turkey or even venison instead of ground beef. –Tracy Thompson, Cranesville, Pennsylvania
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1 pound ground beef
- 1 cup chopped onion
- 1 package (8.8 ounces) ready-to-serve long grain and wild r
- 1 can (14-1/2 ounces) italian diced tomatoes, undrained
- 2 cups chopped green pepper
- 1 jar (26 ounces) chunky tomato pasta sauce
- 1 can (14 ounces) beef broth
- Carbohydrate 3.59408000157911 g
- Cholesterol 38.55535145 mg
- Fat 8.58809693751691 g
- Fiber 0.972400027562505 g
- Protein 11.080272698061 g
- Saturated Fat 3.3559420530321 g
- Serving Size 1 1 servings (about 2-1/2 quarts). (114g)
- Sodium 39.3373705256763 mg
- Sugar 2.62167997401661 g
- Trans Fat 1.23855252299223 g
- Calories 137 calories
Prepare rice according to package directions. Meanwhile, in a large saucepan, cook the beef, green peppers and onion until meat is no longer pink; drain. Stir in the pasta sauce, tomatoes, broth and prepared rice; heat through.
