Stuffed Pepper Soup
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Cook time: 
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Serves: 7 servings (about 1½ cups each)
 
Ingredients
  • 2 tsp olive oil
  • 1⅓ lbs 90% lean ground beef
  • 2 green peppers, diced
  • 1 onion, diced
  • 14.5 oz can tomato sauce
  • 14.5 oz can diced tomatoes, undrained
  • 1 cup long grain brown rice, uncooked
  • 32 oz low-sodium beef broth
  • 2 Tbsp brown sugar
  • ¾ tsp salt
  • 1 tsp pepper
Instructions
  1. In a large stockpot, heat olive oil over medium heat. Add beef and cook until no longer pink, breaking up with a wooden spoon; drain.
  2. Add green pepper and onion and cook 5-7 minutes or until vegetables are softened. Add the remaining ingredients (tomato sauce through pepper) and bring to a boil.
  3. Reduce heat, cover, and simmer for 40 minutes or until the rice is cooked. Top with shredded cheddar cheese, if desired.
Nutrition Information
Serving size: ~ 1½ cups Calories: 300 Fat: 8.6 Carbohydrates: 36.1 Sugar: 5.6 Sodium: 780 Fiber: 3.4 Protein: 21.3 Cholesterol: 45
Recipe by Prevention RD at https://preventionrd.com/2015/01/stuffed-pepper-soup/