Stuffed Bell Pepper Soup
Easy to make hearty stew filled with beef, bell peppers and simmered in rich tomato broth. You'll love this wonderful meal!
Servings 8 servings
Calories 293kcal
Ingredients
- 1 ½ pound lean ground beef
- 2 bell peppers diced
- 1 cup yellow onions diced
- 1 tablespoon Montreal Steak Seasoning
- 21 ounces golden mushroom soup undiluted
- 24 ounces spaghetti sauce
- 1 cup white rice
- 4 cups beef broth
- 2 cups water
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large soup pot, over medium heat, brown ground beef. Drain fat, if desired.
- Add diced bell peppers and onions to pot, season with Montreal steak seasoning, salt and pepper. Saute for 5 minutes.
- Add the remaining ingredient to the soup - rice, canned mushroom soup, beef stock, spaghetti sauce and water. Increase the heat to high, bring to a boil, scraping the bottom of the soup pot.
- Reduce to low, cover and cook for 25-30 minutes until the rice is tender, stirring occasionally.
- Serve topped with minced parsley.
Nutrition
Calories: 293kcal | Carbohydrates: 31g | Protein: 26g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 1585mg | Potassium: 828mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1314IU | Vitamin C: 46mg | Calcium: 50mg | Iron: 4mg
