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This is an excellent example of how convenience foods can be combined for a tasty entree. Ready in minutes when I get home from work, this soup becomes part of a balanced meal with a tossed salad, rolls or fruit. For variation, try chicken, turkey or even venison instead of ground beef. –Tracy Thompson, Cranesville, Pennsylvania
This recipe is:
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Quick
Nutritional Facts 1 serving (1-1/2 cups) equals 238 calories, 8 g fat (3 g saturated fat), 31 mg cholesterol, 917 mg sodium, 28 g carbohydrate, 4 g fiber, 14 g protein.
Originally published as Stuffed Pepper Soup in Quick Cooking January/February 2006, p37
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Reviewed on Feb. 04, 2010 by Zoey Phoenix
This is an outstanding soup recipe. It's one of my family's favorites.
Reviewed on Nov. 17, 2009 by Nazirite4God
Enjoyed the simplicty of this recipe. Used brown rice, ground turkey & chicken broth. Great for lunch.
Reviewed on Nov. 15, 2008 by MrsQriist
I used Ragu Light pasta sauce (lower sodium, no sugar added, no HFCS or trans fats) and this soup was sooo good. I also added a couple of cloves of garlic, just because. Oh, and plain brown rice to cut the sodium further. I'm making more tomorrow night.
Reviewed on Jun. 18, 2008 by carrotop_f
i used red peppers.did not care for the pasta sauce. next time i will use 3 cans of stewed tomatoes. otherwise it was very good. will make it again, my way.
Reviewed on Jun. 16, 2008 by carrotop_f
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