Stuffed Green Pepper Soup

Photo: Lee Harrelson; Styling: Jan Gautro

This Stuffed Green Pepper Soup recipe is a comforting soup for a cold day, and it gets better the day after. Serve with corn bread or another hearty bread.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 219
  • Calories from fat: 30%
  • Fat: 7.2g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 11.7g
  • Carbohydrate: 27.5g
  • Fiber: 3.2g
  • Cholesterol: 26mg
  • Iron: 2.7mg
  • Sodium: 444mg
  • Calcium: 39mg

Ingredients

  • 1/2 pound ground round
  • 2 cups chopped green bell pepper
  • 1 cup chopped onion
  • 1/4 teaspoon black pepper
  • 1 (14-ounce) can less-sodium beef broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (10 3/4-ounce) can tomato soup, undiluted
  • 1 1/2 cups hot cooked white rice

Preparation

  1. Heat a small Dutch oven over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Add chopped green bell pepper and onion; cook 8 minutes or until vegetables are tender. Stir in black pepper, less-sodium beef broth, diced tomatoes, and tomato soup; bring to a boil. Reduce heat, and simmer 45 minutes.
  2. Spoon 1/4 cup hot cooked white rice into each of 6 bowls; top with 1 cup soup.
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