LIGHT STUFFED PEPPERS RECIPES

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STUFFED PEPPER SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME



Stuffed Pepper Soup Recipe: How to Make It - Taste of Home image

I was talking about stuffed peppers with the other cooks at the restaurant where I work. We decided to mix similar ingredients for a soup. Customer response was overwhelming! —Krista Muddiman, Meadville, Pennsylvania

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 11

2 pounds ground beef
6 cups water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon pepper
2 cups cooked long grain rice
Chopped fresh parsley, optional

Steps:

  • In a Dutch oven over medium heat, cook and stir beef until no longer pink, breaking it into crumbles; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. , Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.

Nutrition Facts : Calories 337 calories, FatContent 14g fat (5g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 1466mg sodium, CarbohydrateContent 30g carbohydrate (13g sugars, FiberContent 4g fiber), ProteinContent 24g protein.

STUFFED PEPPER SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME



Stuffed Pepper Soup Recipe: How to Make It - Taste of Home image

I was talking about stuffed peppers with the other cooks at the restaurant where I work. We decided to mix similar ingredients for a soup. Customer response was overwhelming! —Krista Muddiman, Meadville, Pennsylvania

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 11

2 pounds ground beef
6 cups water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon pepper
2 cups cooked long grain rice
Chopped fresh parsley, optional

Steps:

  • In a Dutch oven over medium heat, cook and stir beef until no longer pink, breaking it into crumbles; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. , Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.

Nutrition Facts : Calories 337 calories, FatContent 14g fat (5g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 1466mg sodium, CarbohydrateContent 30g carbohydrate (13g sugars, FiberContent 4g fiber), ProteinContent 24g protein.

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