I absolutely love this time of year! When the days start getting cooler, I start making soups and stews. Tuesday night I made Stuffed Pepper Soup and liked it so much I thought I'd share the recipe with you all. (I found this recipe in the Taste of Home Soup Magazine)
2 lbs. ground beef
2 quarts water
1 can (28 oz) tomato sauce
1 can (28 oz) 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
2 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).
My husband counts points through Weight Watchers so here is that information just in case you were interested too.
Nutrition Facts: 1 serving (1 cup) equals 248 calories, 8 g fat (4 g saturated fat), 45 mg cholesterol, 1,158 mg sodium, 24 g carbohydrate, 3 g fiber, 19 g protein.
Points Plus: 6 Old Points: 5