Stuffed Pepper Soup
Thinking about stuffed peppers and decided to cook similar ingredients into a satisfying soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
main dish
soup
vegetables
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 quarts water
- 1 can tomato sauce (28 ounces)
- 1 can diced tomatoes (28 ounces) , undrained
- 2 cups cooked long grain rice
- 2 cups green peppers chopped
- Carbohydrate 28.4853205 g
- Cholesterol 68.1105 mg
- Fat 23.225701 g
- Fiber 3.15787501688004 g
- Protein 17.8102583 g
- Saturated Fat 8.73320408 g
- Serving Size 1 1 Serving (437g)
- Sodium 758.82966 mg
- Sugar 25.32744548312 g
- Trans Fat 5.8949525 g
- Calories 391 calories
I was thinking about stuffed peppers the other day, and I decided to cook something similar, but in a soup form. This soup is hearty and satisfying, and it's perfect for a cold winter day.
The soup is made with ground beef, brown sugar, beef bouillon granules, salt, water, tomato sauce, diced tomatoes, cooked long grain rice, and green peppers. The beef is browned in a Dutch oven, and then the remaining ingredients are added. The soup is brought to a boil, and then reduced to a simmer and cooked for 30-40 minutes, or until the peppers are tender.
This soup is easy to make, and it's a great way to use up leftover rice and vegetables. It's also a good source of protein and fiber. I hope you enjoy it as much as I do!
Step-by-step
- 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.
