Recipe by PatC
"I gave some of this soup to a neighbor who said that her husband probably wouldn't eat it as it had onions in it. She said he tried it, loved it, and asked me for the recipe. I have used instant brown rice, and it worked fine."
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green bell peppers, diced small
onion, diced small
2 1/2 pounds
2 (29 ounce) cans
2 (28 ounce) cans
petite diced tomatoes in juice
ground black pepper
This is a good start and mirrors the stuffed pepper filling pretty well. My suggestion though is to use beef broth, not water for the soup and rice. Also, use ground chicken or turkey with some ground chorizo (beef or pork) combined instead. Somewhat healthier and much more flavor, also less grease. The last issue is this might call for a little too much sugar. Ketchup is already loaded with sugar so cutting the brown sugar in half might be just as good.
I really like this soup. I did change a few things, but only because I'm trying to be vegetarian. So, obviously, I left out the meat. To compensate, I added another bell pepper and a bit if extra rice; I also used some homemade veggie broth I needed to use up instead of beef base and the water. Not huge changes, just preferential. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Green Pepper Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 176
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