Stuffed Pepper Soup III

Browned cubes of beef sirloin are sauteed with chopped green peppers, onion, cilantro, and potatoes in this tomato based stew served over a bed of cooked white rice.

• Calories: 477 Calories

Ingredients

• 1 onion, chopped
• 1 cup cooked white rice
• 1 (8 ounce) can tomato sauce
• salt and pepper to taste
• 2 potatoes, peeled and cubed
• 1 green bell pepper, chopped
• 1 (16 ounce) can diced tomatoes
• 1 pound ground sirloin
• 2 tablespoons grated Parmesan cheese for topping
• 6 cups beef broth
• ½ tablespoon dried thyme
• ½ tablespoon chopped fresh cilantro
• 1 tablespoon grated Romano cheese

Recipe Instructions

Step 1

Brown meat in large stock pot. When meat is nearly cooked through add the onion and green pepper, and let cook for 5 minutes.

Step 2

Add diced tomatoes, tomato sauce, beef broth, cubed potatoes, cilantro and thyme. Season with salt and pepper and let simmer for 30 to 40 minutes.

Step 3

Place 1/4 cup of rice on bottom of individual serving bowls. Pour soup over rice and garnish with grated Parmesan or Romano cheese.