Stuffed Pepper Soup

 

When I saw this recipe in a newsletter I receive from Taste of Home, I knew I was going to make it! I love stuffed peppers and the thought of making it as a soup sounded so delicious.

I almost fell off my chair when I saw how much sodium was in a one-cup serving. 1,158 milligrams, yikes! There's no way I'm eating anything with that much sodium in it, ever! I modified the recipe by using tomato sauce and diced tomatoes with the lowest amount of sodium that I could find. I only used 1 teaspoon of beef bouillon and salt. Next time I make it, I will probably leave the salt out. I think it would taste just fine.

This recipe makes a large amount! We're going to be eating it for awhile. The weather is supposed get cooler so I think I made just at the right time.

Stuffed Pepper Soup
Courtesy of Taste of Home
10 servings

2 lbs ground beef
2 quarts water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups cooked long grain rice
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon pepper

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. Yield: 10 servings (2-1/2 quarts).

Nutritional Info: 1 serving (1 cup) equals 248 calories, 8 g fat (2 g saturated fat), 45 mg cholesterol, 1,158 mg sodium, 24 g carbohydrate, 3 g fiber, 19 g protein.

This post is linked to these parties: What I Whipped Up Wednesday, Cast Party Wednesday, Full Plate Thursday, Chic and Crafty Party

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