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.