Stuffed Pepper Soup
by weisspgh
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INGREDIENTS
- 3 cups cooked brown rice
- 1 pound 95% lean ground beef
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1 cup finely diced onion
- 3 cloves garlic ; chopped
- 2 cans ; (14.5 oz each) cans petite diced tomatoes
- 1 3/4 cups tomato sauce
- 2 cups reduced sodium ; fat-free chicken broth
- 1/2 teaspoon dried marjoram
- salt ; and fresh pepper to taste
INSTRUCTIONS
In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.
Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.
Makes about 8 cups.
NOTES
Servings: 6 o Size: 1 1/3 cups soup, 1/2 cup rice o Old Points: 5 pts o Points+: 7 pts
Calories: 261.2 o Fat: 4.8 g o Carb: 37.5 g o Fiber: 4.7 g o Protein: 17.6 g o Sugar: 6 g
Sodium: 606.3 g (without salt)
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (263g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 128 | ||
| Calories from Fat: 9 (7%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1g | 1 % | |
| Saturated Fat 0.2g | 1 % | |
| Monounsaturated Fat 0.3g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 402.3mg | 14 % | |
| Potassium 346mg | 9 % | |
| Total Carbohydrate 27.3g | 8 % | |
| Dietary Fiber 3.2g | 13 % | |
| Sugars, other 24.1g | ||
| Protein 3.4g | 5 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 128
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