Stuffed Pepper Soup III

Read Reviews (10)

"Do you enjoy stuffed green peppers for dinner? Here's everything in a soup that you can even freeze." — Nancy Triana

Directions

Brown meat in large stock pot. When meat is nearly cooked through add the onion and green pepper, and let cook for 5 minutes.
Add diced tomatoes, tomato sauce, beef broth, cubed potatoes, cilantro and thyme. Season with salt and pepper and let simmer for 30 to 40 minutes.
Place 1/4 cup of rice on bottom of individual serving bowls. Pour soup over rice and garnish with grated Parmesan or Romano cheese.

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Reviews More Reviews

Dec 09, 2007

This soup is wonderful, our company loved it! We substituted ground beef for sirloin, dried parsley and barley instead of rice. It is our favorite soup now. I have even added frozen soup vegetables to beef it up. Thanks a lot for this new family favorite.

—kitty

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Mar 16, 2010

I didn't have cilantro (eliminated) or fresh peppers (used a frozen mix of 3 peppers & onion). I also halved the recipe (except for the peppers). I forgot the cheese on top too. However, my husband thought it was good. He thought it needed more peppers to give it that stuffed pepper taste. I thought the potatoes were a bit odd too, but it tasted pretty good. Good enough that I shared it on Facebook!

—Erika

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11 Ratings

Jun 12, 2009

I actually used ground beef for this (its what I had) and it still turned out delicious. The cheese on top is a great touch!

—MTCHYG

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Nov 04, 2005

Hearty soup! Pretty tasty too. I don't care for stuffed peppers (my husband loves them), but I enjoyed this.

—LIZCANCOOK

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Jul 09, 2012

I omitted the potatoes, cilantro, thyme, and cheeses and used more peppers and it was great!

—bonnie_lynn2001

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May 06, 2009

Very yummy! Could have used more veggies. But it's definite keeper.

—Dizzy Lizzy

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Mar 10, 2009

I enjoyed this. I used ground beef instead of sirloin, but I made no other modifications. Good stuff, thanks for sharing.

—MBKRH

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Dec 28, 2008

I thought it was great as is! You could still add more veggies if you wanted, but went really well over rice. Quick and easy and it makes a lot, so my family of 4 has eaten it twice and still has at least one more round to go.

—Saram

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Nutrition

Calories
477 kcal
24%

Carbohydrates
41 g
13%

Cholesterol
80 mg
27%

Fat
19.5 g
30%

Fiber
5.3 g
21%

Protein
32.8 g
66%

Sodium
1859 mg
74%

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

Nutritional Information

Stuffed Pepper Soup III

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 477
Calories from Fat: 175

% Daily Value *
Total Fat 19.5g 30 %
Saturated Fat 8.1g 40 %
Cholesterol 80mg 27 %
Sodium 1859mg 74 %
** Potassium 1301mg 36 %
Total Carbohydrates 41g 13 %
Dietary Fiber 5.3g 21 %
Protein 32.8g 66 %
Sugars 7.8g
Vitamin A 16 %
Vitamin C 108 %
Calcium 15 %
Iron 67 %
** Thiamin 37 %
** Niacin 110 %
** Vitamin B6 63 %
** Magnesium 28 %
** Folate 40 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.