Stuffed Pepper Soup
Recipe: #3659
December 23, 2011
Categories: Side Dishes, Ground Beef, Onions, Peppers, One-Pot Meal, Gluten-Free, No Eggs, Non-Dairy, Canned Tomatoes, Kosher Meat, Beef Dinner, Ground Beef Dinner, more
"This is a favorite... Great for leftover rice. Warehouse clubs have diced peppers at a reasonable price. Be sure to try Paul Newman's Sockarooni as a pasta sauce. Ya just cant beat that flavor!!"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (442.8 g)
- Calories 331.6
- Total Fat - 14.5 g
- Saturated Fat - 4.7 g
- Cholesterol - 69.7 mg
- Sodium - 764.6 mg
- Total Carbohydrate - 25.8 g
- Dietary Fiber - 4.5 g
- Sugars - 11.1 g
- Protein - 23.7 g
- Calcium - 61.7 mg
- Iron - 4.1 mg
- Vitamin C - 54.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Prepare rice according to package directions.
Step 2
In a large saucepan brown the beef; add green peppers and onion, stir until the meat is no longer pink. Drain.
Step 3
Stir in the pasta sauce and the tomatoes, broth and prepared rice. Heat through.
Tips
No special items needed.
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