Stuffed Pepper Soup

  Dinner

Some of the cooks at the restaurant where I work were talking about stuffed pepper soup. We decided to stir up similar ingredients for a stuffed pepper soup recipe. Customer response was overwhelming!

Stuffed Pepper Soup

Average Rating: 4.772925

TOTAL TIME: Prep: 15 min. Cook: 45 min.
YIELD: 8 servings (2 quarts).

Ingredients

  • 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

Instructions

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

Nutrition Facts

1 cup: 337 calories, 14g fat (5g saturated fat), 70mg cholesterol, 1466mg sodium, 30g carbohydrate (13g sugars, 4g fiber), 24g protein.

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