Stuffed Pepper Soup
I was thinking about stuffed peppers and decided to stir up similar ingredients for a soup.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
main dish
soup
vegetables
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 1 teaspoon pepper
- 1/4 cup packed brown sugar
- 2 pounds ground beef
- 2 teaspoons beef bouillon granules
- 2 teaspoons salt
- 2 quarts water
- 1 can tomato sauce (28 ounces)
- 1 can diced tomatoes (28 ounces) , undrained
- 2 cups cooked long grain rice
- 2 cups green peppers chopped
- Carbohydrate 28.4853205 g
- Cholesterol 68.1105 mg
- Fat 23.225701 g
- Fiber 3.15787501688004 g
- Protein 17.8102583 g
- Saturated Fat 8.73320408 g
- Serving Size 1 1 Serving (437g)
- Sodium 758.82966 mg
- Sugar 25.32744548312 g
- Trans Fat 5.8949525 g
- Calories 391 calories
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender.
