Stuffed Pepper Soup
Try this Stuffed Pepper Soup I Recipe
Try this Stuffed Pepper Soup I Recipe
- Carbohydrate 20.2405875574476 g
- Cholesterol 61.68856232 mg
- Fat 13.7708037899712 g
- Fiber 0.639503571798367 g
- Protein 18.6852495529017 g
- Saturated Fat 5.36003704178899 g
- Serving Size 1 1 Serving (178g)
- Sodium 63.3814952133046 mg
- Sugar 19.6010839856493 g
- Trans Fat 1.9903608033442 g
- Calories 284 calories
Step-by-step
- In a Dutch oven brown beef over medium high heat. Drain off any fat.
- Add the peppers to the browned meat and saute for 3 minutes.
- Stir in the tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, salt, pepper and soy sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes.
- Stir in rice and heat through.
This Stuffed Pepper Soup is a hearty and delicious meal that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste preferences. For example, if you like your soup spicy, you can add a diced jalapeño pepper or some cayenne pepper. If you prefer a milder soup, you can omit the peppers or use a milder variety, such as a green bell pepper.
This soup is also a great way to use up leftover vegetables. If you have any leftover cooked rice, you can stir it into the soup. You can also add any other vegetables that you have on hand, such as carrots, celery, or onions. The possibilities are endless! So get creative and experiment with different ingredients to find your perfect Stuffed Pepper Soup recipe.
