Contest-Winning Stuffed Pepper Soup
Convenience food items jump-start this tasty soup, warmly satisfying served alongside a tossed salad, rolls or fruit. For variety’s sake, try turkey, chicken or even venison instead of ground beef. TAKES: 30 MIN. MAKES: 8 SERVINGS (ABOUT 2¹ ₂ QT.) 1 pkg. (8.8 oz.) ready-to-serve long grain and wild rice 1 lb. ground beef 2 cups chopped green pepper 1 cup chopped onion 1 jar (26 oz.) chunky tomato pasta sauce 1 can (141/2 oz.) Italian diced tomatoes, undrained 1 can (14 oz.) beef broth
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.
11/4 CUPS 238 cal., 8g fat (3g sat. fat), 31mg chol., 917mg sod., 28g carb. (13g sugars, 4g fiber), 14g pro.
CONTESTWINNING STUFFED PEPPER SOUP