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Stuffed Pepper Soup

Serves 6
My Personal Points: If you are a USA WW Member, Click on thislink to get your points:
https://cmx.weightwatchers.com/details/MEMBERRECIPE:5bd63e1260966f004726019b
Blue - 3 Points per serving
Purple - 2 points per serving if you use brown rice, 3 if you use white
Green - 3 Points per servig
Print Recipe
Servings: 6
Course: Soup
Ingredients Method

Ingredients
  

  • 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

Method
 

  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.