Stuffed Green Pepper Soup

This is a recipe I originally found in Cooking Light Magazine. (following the original recipe see how I changed it up to make it a bit spicier, but not quite as healthy )

Ingredients:
1/2 pound ground round
2 cups chopped green bell pepper
1 cup chopped onion
1/4 teaspoon black pepper
1 (14-ounce) can less-sodium beef broth
1 (14.5-ounce) can diced tomatoes, undrained
1 (10 3/4 ounce) can tomato soup, undiluted
1 1/2 cups hot cooked rice

Heat a small dutch oven over medium-high heat. Add beef, cook 3 minutes or until browned, stirring to crumble. Add chopped green bell pepper and onion, cook 8 minutes or until vegetables are tender. Stir in black pepper, less-sodium beef broth, diced tomatoes, and tomato soup, bring to a boil. Reduce heat, and simmer 45 minutes.

Spoon 1/4 cup hot cooked rice into each of 6 bowls, top with 1 cup of soup. Yield 6 servings.


So, my less healthy, but spicy version is pretty much the same except I switch to 1 pound Spicy Turkey Italian Sausage ( and I drain it before I add the veggies) instead of the beef. For the can of diced tomatoes I use a brand with diced green chilis in it. When I do these changes I do leave out the black pepper. I change it up and put it over pasta instead of rice sometimes, but the rice does absorb the soup much better.

I made this before my DaTH and froze it in single serving sizes of zip-top bags. I would pull it out of the bag, put it into a microwavable bowl and warm it up as I cooked rice or pasta.

I hope you, my sisters, enjoy this recipe as much as I have! Big s to you all!