STUFFED PEPPER SOUP

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Servings:6

You’ll Need:

• 1 Tablespoon olive oil.
• 1 Pound ground beef (I use 90% lean).
• 3/4 Cup chopped onion.
• 1 1/2 Teaspoons garlic (minced).
• Salt and pepper to taste.
• 1 Red bell pepper (cut into 1/2 inch pieces).
• 1 Green bell pepper (cut into 1/2 inch pieces).
• 1 14.5 Ounces can petite diced tomatoes.
• 1 15 Ounces can tomato sauce.
• 1 14.5 Ounces can beef broth.
• 2 Teaspoons Italian seasoning.
• 2 Cups cooked white rice.
• 2 Tablespoons chopped parsley.

How to Make:

-Heat the olive oil in a large pot over medium high heat. Add the ground beef and cook until browned, breaking up into smaller pieces with a spatula {approximately 5 to 6 minutes.}
-Add the onion to the pot and cook for 4 to 5 minutes or until softened. Add the garlic and cook for 30 seconds.
-Season the beef and onion mixture with salt and pepper.
-Add the bell peppers to the pot and cook for 2 to 3 minutes.
-Add the tomatoes, tomato sauce, beef broth and Italian seasoning to the pot; bring to a simmer.
-Cook for 15 to 20 minutes or until peppers are tender.
-Stir in the rice and season the soup with salt and pepper to taste as desired. Sprinkle with parsley and serve.

NUTRITIONAL INFO :

Per Serving :

Amount Per Serving
Calories 286 Calories from Fat 90
% Daily Value*
Total Fat: 0g 15% | Saturated Fat: 3g 15% | Cholesterol: 49mg 16% | Sodium: 769mg 32% | Potassium: 847mg 24% | Total Carbohydrates: 28g 9% | Dietary Fiber: 3g 12% | Sugars: 8g | Protein: 20g 40%
Vitamin A 23.2% | Vitamin C 65.8% | Calcium</strong
* Percent Daily Values are based on a 2000 calorie diet.

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