Stuffed Pepper Soup
Some of the cooks at the restaurant where I work were talking about stuffed peppers. We decided to stir up similar ingredients for a soup. Customer response was overwhelming! —Krista Muddiman, Meadville, Pennsylvania
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 6 cups water
- 1 teaspoon pepper
- 1/4 cup packed brown sugar
- 2 pounds ground beef
- 2 teaspoons beef bouillon granules
- 2 teaspoons salt
- 2 cups cooked long grain rice
- 1 can (28 ounces) diced tomatoes undrained
- chopped fresh parsley optional
- 1 can (28 ounces) tomato sauce
- 2 cups chopped green peppers
- Carbohydrate 26.7932806330128 g
- Cholesterol 77.2007029 mg
- Fat 17.3801722660256 g
- Fiber 1.25409767961991 g
- Protein 23.5286747563269 g
- Saturated Fat 6.75319249322949 g
- Serving Size 1 1 servings (2 quarts). (454g)
- Sodium 379.228565735498 mg
- Sugar 25.5391829533929 g
- Trans Fat 2.50099232450064 g
- Calories 362 calories
In a Dutch oven over medium heat, cook and stir beef until no longer pink; drain. Stir in next eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes., Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.
