"Stuffed Pepper" Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/2 pounds extra lean ground beef3 1/2 cups instant brown rice2 cups chopped onion5 cups chopped green pepper46 oz can no salt added tomato juice7 cans (10.5 oz) no salt added/low-sodium concentrated tomato soup (the kind you have to mix with water such as Campbell's Healthy Request)
In large non-stick stock pot over medium heat, mix together tomato juice and tomato soup. Add green pepper and onion. Stir frequently to keep from sticking to bottom of pot.
In the meantime, while waiting for broth to simmer, mix ground beef and 2 cups of the rice together in large bowl, setting aside 1 1/2 cups of the rice for later. Make sure all rice is incorporated into ground beef well.
Form ground beef/rice mixture into small meatballs, approx. 1.5-2" in diameter and place on large platter.
When broth starts to simmer, gently drop in porcupine balls, making sure all are covered by broth.
Simmer for about 30 minutes, stirring frequently to keep ingredients from sticking to the bottom of the pot.
Add reserved 1 1/2 cups rice. Simmer another 15 minutes until rice is tender, again stirring frequently.
At this point. remove one of the porcupine balls and cut in half to make sure it is no longer pink inside. If not, serve and enjoy. If still pink, continue simmering and stirring until done.
Makes about 12 one and a half (1.5) cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user BETHPROVERBS31.
In the meantime, while waiting for broth to simmer, mix ground beef and 2 cups of the rice together in large bowl, setting aside 1 1/2 cups of the rice for later. Make sure all rice is incorporated into ground beef well.
Form ground beef/rice mixture into small meatballs, approx. 1.5-2" in diameter and place on large platter.
When broth starts to simmer, gently drop in porcupine balls, making sure all are covered by broth.
Simmer for about 30 minutes, stirring frequently to keep ingredients from sticking to the bottom of the pot.
Add reserved 1 1/2 cups rice. Simmer another 15 minutes until rice is tender, again stirring frequently.
At this point. remove one of the porcupine balls and cut in half to make sure it is no longer pink inside. If not, serve and enjoy. If still pink, continue simmering and stirring until done.
Makes about 12 one and a half (1.5) cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user BETHPROVERBS31.
Nutritional Info Amount Per Serving
- Calories: 360.1
- Total Fat: 12.5 g
- Cholesterol: 39.1 mg
- Sodium: 740.2 mg
- Total Carbs: 48.2 g
- Dietary Fiber: 3.7 g
- Protein: 15.0 g
Member Reviews
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WISHGRRL
I used ground turkey instead of beef. Also, since I didn't have the soup or tomato juice, I used 2 14.5 cans of diced tomatoes & 1 26 oz can of spaghetti sauce. Added 2 x 14.5 and 2 x 26 oz of water (rinsed out cans, too!) Used green and red pepper. My version made 20 1-cup servings at 113 calories. - 6/6/10