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Stuffed Pepper Soup Recipe
5 from 9 votes

Stuffed Pepper Soup Recipe

Stuffed Pepper Soup - Sweet & tangy comforting soup that tastes like stuffed peppers in a bowl! It's full of beef, rice, and veggies.

Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Servings: 6 servings
Calories: 255 kcal
Course: Main Course, Soup, Dinner
Cuisine: American

Ingredients

  • 1 lb. ground beef 90% lean
  • 1 (15 oz.) can diced tomatoes petite
  • 1 (15 oz.) can tomato sauce -with Italian herbs if you can find it
  • 2 medium Sweet Bell Pepper chopped, any color
  • 1 medium onion -chopped
  • 1 clove garlic -minced
  • 1 (15 oz.) can beef broth
  • 2 tbsp. light brown sugar packed
  • 1 tsp. salt
  • 1/2 tsp. black pepper ground
  • 1/3 cup white rice uncooked

Instructions

    Cup of Yum
  1. Add the beef to a large soup pot and place it over medium-high heat.  Break it apart with a wooden spoon.  Cook until browned, 6-8 minutes.  Drain off excess fat, if necessary.
  2. In the same pot, add the remaining ingredients, EXCEPT for the rice. Bring the liquid to a boil, then reduce to a simmer (medium-low). Cover and simmer for 20 minutes.
  3. Stir in the rice. Cover and simmer 20 minutes more, until the rice is tender (this may take longer if you use something other than white rice).

Nutrition Information

Serving 1/6th of the recipe Calories 255kcal (13%) Carbohydrates 26g (9%) Protein 19g (38%) Fat 8g (12%) Saturated Fat 3g (15%) Cholesterol 49mg (16%) Sodium 1101mg (46%) Potassium 852mg (18%) Fiber 3g (12%) Sugar 13g (26%) Vitamin A 1700IU (34%) Vitamin C 63.6mg (71%) Calcium 62mg (6%) Iron 3.8mg (21%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 255

% Daily Value*

Serving 1/6th of the recipe
Calories 255kcal 13%
Carbohydrates 26g 9%
Protein 19g 38%
Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 49mg 16%
Sodium 1101mg 46%
Potassium 852mg 18%
Fiber 3g 12%
Sugar 13g 26%
Vitamin A 1700IU 34%
Vitamin C 63.6mg 71%
Calcium 62mg 6%
Iron 3.8mg 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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