Stuffed Green Pepper Soup

By smaier

CALORIES 219 (30% from fat); FAT 7.2g (sat 2.6g,mono 2.9g,poly 0.8g); PROTEIN 11.7g; CHOLESTEROL 26mg; CALCIUM 39mg; SODIUM 444mg; FIBER 3.2g; IRON 2.7mg; CARBOHYDRATE 27.5g

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

Details

Servings 6

Preparation

Step 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.

Spoon 1/4 cup hot cooked white rice into each of 6 bowls; top with 1 cup soup.