Stuffed Pepper Soup Recipe
Some of us cooks at the restaurant where I work were talking about stuffed peppers and decided to stir up similar ingredients for a soup. Customer response was overwhelming to our creation! —Hoss's Steak and Sea House, Krista Muddiman, Meadville, Pennsylvania
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
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 cups cooked long grain rice
- 1 can (28 ounces) diced tomatoes undrained
- 2 quarts water
- 1 can (28 ounces) tomato sauce
- 2 cups chopped green peppers
- Carbohydrate 21.4346245064103 g
- Cholesterol 61.76056232 mg
- Fat 13.9041378128205 g
- Fiber 1.00327814369593 g
- Protein 18.8229398050615 g
- Saturated Fat 5.40255399458359 g
- Serving Size 1 1 serving (411g)
- Sodium 305.278852573973 mg
- Sugar 20.4313463627143 g
- Trans Fat 2.00079385960051 g
- Calories 290 calories
Directions 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. Yield: 10 servings (2-1/2 quarts). Originally published as Stuffed Pepper Soup in Taste of Home October/November 1996, p51 Nutritional Facts 1 serving (1 cup) equals 248 calories, 8 g fat (4 g saturated fat), 45 mg cholesterol, 1,158 mg sodium, 24 g carbohydrate, 3 g fiber, 19 g protein. Print Add to Recipe Box Email a Friend
