Stuffed Pepper Soup

Prep: 5 min | Cook: 25 min | Yield: 6 servings

Ingredients

• 1 can College Inn® Beef Broth 99% Fat Free
• 1 (8.8 ounce) package ready-to-serve long grain and wild rice
• 1 pound ground beef
• 2 cups frozen chopped green pepper, thawed
• 1 cup chopped onion
• 1 (26 ounce) jar chunky tomato pasta sauce
• 1 can Italian diced tomatoes, undrained

Instructions

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

Nutrition

Per serving: Calories: 238 Total Fat: 8g Saturated Fat: 3g Cholesterol: 31mg Sodium: 917mg Total Carbohydrates: 28g Fiber: 4g Protein: 14g

Attribution

Recipe and photo used with permission from: Del Monte