Easy Stuffed Pepper SoupSubmitted by: CALIDREAMER76
Introduction5 simple ingredients 5 simple ingredients
one pound 93% lean ground beef
1 green or red bell pepper cut in bite sized pieces
1 large can tomato juice
3/4 cup rice (calculated with jasmine)
I carton vegetable broth (32 oz)
2. Breaking the ground beef into small pieces add to the juice and broth that has been on high for about 20-30 minutes
3. Cook for about an hour on high
4. Add the bell pepper cut in bite sized pieces - not too small.
5. Add the rice (I've also used brown - I was out and had to use what I had at home.)
Cook on low for approx. one hour - until the rice is cooked.
It thickens as it sits. If you don't want to eat it with a fork add hot water to the desired thick/thinness and reheat.
Calculated for 1 cup servings
Number of Servings: 13
Recipe submitted by SparkPeople user CALIDREAMER76.