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Contest-Winning Stuffed Pepper Soup

Total Time

Prep/Total Time: 30 min.

Makes

8 servings (about 2-1/2 quarts)

This is an excellent example of how convenience foods can be combined for a tasty entree. Ready in minutes when I get home from work, this soup becomes part of a balanced meal with a tossed salad, rolls or fruit. For a variation, try chicken, turkey or even venison instead of ground beef. –Tracy Thompson, Cranesville, Pennsylvania
Contest-Winning Stuffed Pepper Soup Recipe photo by Taste of Home

Ingredients

  • 1 package (8.8 ounces) ready-to-serve long grain and wild rice
  • 1 pound ground beef
  • 2 cups chopped green pepper
  • 1 cup chopped onion
  • 1 jar (26 ounces) chunky tomato pasta sauce
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1 can (14 ounces) beef broth

Directions

  1. Prepare rice according to package directions. Meanwhile, in a large saucepan, cook the beef, green peppers and onion until meat is no longer pink; drain. Stir in the pasta sauce, tomatoes, broth and prepared rice; heat through.

Nutrition Facts

1-1/4 cups: 238 calories, 8g fat (3g saturated fat), 31mg cholesterol, 917mg sodium, 28g carbohydrate (13g sugars, 4g fiber), 14g protein.

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