Stuffed Pepper Soup

Stuffed Pepper Soup is a gluten free and dairy free soup. For $1.67 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 334 calories, 20g of protein, and 18g of fat each. Several people made this recipe, and 148 would say it hit the spot. A mixture of beef broth, garlic, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. It can be enjoyed any time, but it is especially good for Winter. It is brought to you by My Baking Addiction. From preparation to the plate, this recipe takes roughly 1 hour. With a spoonacular score of 76%, this dish is pretty good. Stuffed Pepper Soup IV, Stuffed Pepper Soup, and Stuffed Pepper Soup are very similar to this recipe.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

4 cups beef broth

1 teaspoon freshly ground black pepper

1 1/2 cups cooked long grain rice*

2 cloves garlic, minced

1 1/2 pounds ground beef

1 14.5-ounce can Red Gold Petite Diced Tomatoes*

2 1/2 cups chopped bell peppers (I used green and red)

1 teaspoon salt

1 teaspoon Italian seasoning blend

2 teaspoons sugar

1/2 cup chopped sweet onion

1 6-ounce can Red Gold Tomato Paste

1 15-ounce can Red Gold Tomato Sauce

2 cups water

Equipment:

dutch oven

Cooking instruction summary:

In a Dutch oven over medium heat, cook the ground beef until it is no longer pink and drain. Add in the bell peppers, onion, and garlic and cook for about 3 minutes, stirring often. Add in sugar, Italian seasoning, black pepper and salt and stir to combine. Stir in the diced tomatoes, tomato sauce, tomato paste, water and beef broth. Reduce heat and simmer, uncovered for 30 minutes. Stir in the cooked rice and simmer for an additional 10-15 minutes.

 

Step by step:


1. In a Dutch oven over medium heat, cook the ground beef until it is no longer pink and drain.

2. Add in the bell peppers, onion, and garlic and cook for about 3 minutes, stirring often.

3. Add in sugar, Italian seasoning, black pepper and salt and stir to combine.

4. Stir in the diced tomatoes, tomato sauce, tomato paste, water and beef broth. Reduce heat and simmer, uncovered for 30 minutes.

5. Stir in the cooked rice and simmer for an additional 10-15 minutes.


Nutrition Information:

Quickview
334k Calories
19g Protein
17g Total Fat
24g Carbs
17% Health Score
Limit These
Calories
334k
17%

Fat
17g
28%

  Saturated Fat
6g
42%

Carbohydrates
24g
8%

  Sugar
10g
12%

Cholesterol
60mg
20%

Sodium
1314mg
57%

Get Enough Of These
Protein
19g
40%

Vitamin C
73mg
89%

Vitamin A
2134IU
43%

Vitamin B3
6mg
35%

Vitamin B6
0.65mg
33%

Vitamin B12
1µg
32%

Zinc
4mg
28%

Potassium
971mg
28%

Manganese
0.51mg
26%

Selenium
17µg
25%

Iron
4mg
24%

Vitamin E
3mg
24%

Phosphorus
227mg
23%

Vitamin B2
0.3mg
17%

Copper
0.34mg
17%

Fiber
4g
17%

Magnesium
57mg
14%

Vitamin K
14µg
14%

Folate
49µg
12%

Vitamin B5
1mg
11%

Vitamin B1
0.14mg
9%

Calcium
77mg
8%

covered percent of daily need
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Related Videos:

Stuffed Pepper Soup | The Recipe Rebel

 

Stuffed Pepper Soup Recipe - Amy Lynn's Kitchen

 

Easy Healthy Stuffed Pepper Soup Recipe

 

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Food Trivia

Pumpkin flowers are edible.

Food Joke

The local courtroom was packed as testimony began in the sentencing hearing of a woman convicted of murdering her husband of 20 years by poisoning his coffee. The defense attorney knew he had his work cut out for him trying to make his client appear more sympathetic to the Judge, especially since she had been so "matter-of-fact" about the whole thing all during the trial. "Mrs. Roth," he began, "was there any point that morning where you felt pity for your husband?" "Well... yeah... I guess..." she replied. "And when was that?" pressed the attorney. "Well...," she replied, "when he asked for his third cup."

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