Wednesday, January 03, 2007

Stuffed Green Pepper Soup

This was surprisingly good and slightly spicy. No need to add any salt, either. The recipe is from Cooking Light. Instead of green peppers, I used red. I also used chunky salsa instead of diced tomatoes since I was out of canned tomatoes. Tasty!

Ingredients:

1/2 pound ground round or ground chuck
2 cups chopped green bell pepper
1 cup chopped onion
1/4 tsp black pepper
1 (14 oz) can less-sodium beef broth
1 (14.5 oz) can diced tomatoes, undrained
1 (10.75 oz) can tomato soup, undiluted
1.5 cups hot cooked white rice

Directions:

Heat a small Dutch oven over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Add chopped bell pepper and onion; cook 8 minutes or until vegetables are tender. Stir in black pepper, broth, diced tomatoes, and tomato soup; bring to a boil. Reduce heat, simmer 45 minutes.

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