Spicy Stuffed Peppers Soup October 29 2011 5 Comments

Stuffed Bell Peppers SoupServes 4

1 lb extra lean ground beef
1 bag Skinny Dip Rice Pearls
3 cups water
1 cup no-sugar added spaghetti sauce
3/4 cup canned diced tomatoes, undrained
1 cup chopped bell peppers
1 stalk celery, sliced thin
4 cloves garlic, minced
1/2 medium onion, chopped
2 teaspoons packed brown sugar
1 tablespoon beef broth granules
1 teaspoon salt
1/2 teaspoon pepper

In a stock pan cook beef over medium heat until no longer pink; drain fat. Stir in remaining ingredients except rice pearls.  Bring to a boil, then reduce heat, cover and simmer for 30 minutes or until peppers are tender.  Drain and rinse rice pearls then add to saucepan and cook 5 minutes.

Nutritional Breakdown

Calories:  186.....Carbs:  10 grams.....Protein:  23 grams.....Fat:  6 grams