Stuffed Pepper Soup


Stuffed Pepper Soup

Serves 6, 3 FSP per serving

  • 1 pound 96% lean ground beef
  • 1 small onion, diced fine
  • 3 cloves garlic, minced
  • 2 green peppers, diced
  • 28 oz crushed tomatoes
  • 28 oz water
  • 2 Tbsp beef bouillon granules
  • 2 tsp salt
  • 1 tsp pepper
  • 1 1/2 cup rice, cooked

  1. In a large Dutch oven, cook beef and onions over medium heat until no longer pink, drain

  2. Stir in the remaining ingredients, except rice; bring to a boil

  3. Reduce heat; cover and simmer for 15 minutes or until peppers are tender.

  4. Stir in rice and simmer for 5 minutes more.