Stuffed Sweet Pepper Soup Recipe
Tomatoes, peppers, garlic and onions are the mainstays of my garden. Being the oldest of seven children, I acquired a knack for cooking from my mom. — Joseph Kendra, Coraopolis, Pennsylvania
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 16
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 1/2 teaspoon salt
- 1 pound ground beef
- 2 garlic cloves minced
- 1 cup uncooked long grain rice
- 1 large onion diced
- 8 cups water
- 2 teaspoons browning sauce optional
- 2 celery ribs diced
- 4 cups tomato juice
- 3 medium sweet red pepper diced
- 1-1/2 cups chili sauce
- 3 teaspoons chicken bouillon granules
- Carbohydrate 17.3388589583333 g
- Cholesterol 19.341050725 mg
- Fat 4.53779763541667 g
- Fiber 1.28046456819338 g
- Protein 7.2834607239375 g
- Saturated Fat 1.72560744317917 g
- Serving Size 1 1 serving (267g)
- Sodium 198.426976933174 mg
- Sugar 16.05839439014 g
- Trans Fat 0.681615053160417 g
- Calories 140 calories
Directions In a Dutch oven, over medium heat, cook beef until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until rice is tender. Yield: 16 servings (4 quarts). Originally published as Stuffed Sweet Pepper Soup in Country August/September 1999, p51 Nutritional Facts 1 serving (1 cup) equals 144 calories, 4 g fat (1 g saturated fat), 19 mg cholesterol, 866 mg sodium, 21 g carbohydrate, 1 g fiber, 7 g protein. Print Add to Recipe Box Email a Friend
