Jessica's Stuffed Pepper Soup
- Number of Servings: 6
Ingredients
1lb lean ground beef or venison1 green bell pepper, chopped1 cup finely diced onion1 (29 ounce) can diced tomatoes, no salt added1 (15 ounce) can tomato sauce, no salt added1 (14 ounce) can chicken broth, low sodium1/4 teaspoon dried thyme1/4 teaspoon dried sagesalt and pepper to taste1 cup long grain brown rice
1.In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
2.Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
3.In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user SIXFOOTJESS.
2.Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
3.In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user SIXFOOTJESS.
Nutritional Info Amount Per Serving
- Calories: 244.3
- Total Fat: 6.8 g
- Cholesterol: 74.0 mg
- Sodium: 97.8 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 4.3 g
- Protein: 24.2 g
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