In a Dutch oven, cook beef over medium heat until no longer pink; drain.
Stir in the remaining ingredients; bring to a boil.
Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender.
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|Serving Size: 1 Serving (437g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 209 (53%)|
|Amt Per Serving||% DV|
|Total Fat 23.2g||31 %|
|Saturated Fat 8.7g||44 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 68.1mg||21 %|
|Sodium 758.8mg||26 %|
|Potassium 759mg||20 %|
|Total Carbohydrate 28.5g||8 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 25.3g|
|Protein 17.8g||25 %|
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Calories per serving: 391
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