Con­test-Win­ning Stuffed Pep­per Soup

Country Woman - - LET’S EAT| COMFORT FOOD - —TRACY THOMP­SON

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

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