Stuffed Pepper Soup
Stuffed Pepper Soup is a gluten free and dairy free soup. For $1.67 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 334 calories, 20g of protein, and 18g of fat each. Several people made this recipe, and 148 would say it hit the spot. A mixture of beef broth, garlic, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. It can be enjoyed any time, but it is especially good for Winter. It is brought to you by My Baking Addiction. From preparation to the plate, this recipe takes roughly 1 hour. With a spoonacular score of 76%, this dish is pretty good. Stuffed Pepper Soup IV, Stuffed Pepper Soup, and Stuffed Pepper Soup are very similar to this recipe.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
4 cups beef broth
1 teaspoon freshly ground black pepper
1 1/2 cups cooked long grain rice*
2 cloves garlic, minced
1 1/2 pounds ground beef
1 14.5-ounce can Red Gold Petite Diced Tomatoes*
2 1/2 cups chopped bell peppers (I used green and red)
1 teaspoon salt
1 teaspoon Italian seasoning blend
2 teaspoons sugar
1/2 cup chopped sweet onion
1 6-ounce can Red Gold Tomato Paste
1 15-ounce can Red Gold Tomato Sauce
2 cups water
Equipment:
dutch oven
Cooking instruction summary:
In a Dutch oven over medium heat, cook the ground beef until it is no longer pink and drain. Add in the bell peppers, onion, and garlic and cook for about 3 minutes, stirring often. Add in sugar, Italian seasoning, black pepper and salt and stir to combine. Stir in the diced tomatoes, tomato sauce, tomato paste, water and beef broth. Reduce heat and simmer, uncovered for 30 minutes. Stir in the cooked rice and simmer for an additional 10-15 minutes.
Step by step:
1. In a Dutch oven over medium heat, cook the ground beef until it is no longer pink and drain.
2. Add in the bell peppers, onion, and garlic and cook for about 3 minutes, stirring often.
3. Add in sugar, Italian seasoning, black pepper and salt and stir to combine.
4. Stir in the diced tomatoes, tomato sauce, tomato paste, water and beef broth. Reduce heat and simmer, uncovered for 30 minutes.
5. Stir in the cooked rice and simmer for an additional 10-15 minutes.
Nutrition Information:
covered percent of daily need
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