Stuffed Pepper Soup
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
A hearty soup for this fall and winter's soup menu, this Stuffed Pepper Soup is a spin on the classic dish.
Servings: 8 servings
Calories: 322.75 kcal
Ingredients
- 1 1/2 lb. ground beef or meatloaf mix
- 1 1/2 cups yellow onion, chopped
- 3 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 large red bell pepper, chopped
- 1 large green bell pepper, chopped
- 1 28-oz. can Tuttorosso Italian Inspirations Crushed Tomatoes in Puree with sweet basil
- 1 14.5-oz. can Tuttorosso Italian Inspirations Southern Vineyard Petite Diced with white wine, olive oil and onion, undrained
- 4 cups low sodium beef broth
- 2 Tbsp. light brown sugar, firmly packed
- 3/4 cup long grain rice, uncooked
- fresh parsley, for sprinkling, if desired
Instructions
-
In a large Dutch oven, cook hamburger or meatloaf mix over medium-high heat, breaking up as the meat cooks, until no longer pink. Drain fat from the pot and return to stove.
-
Add onions, garlic, salt and pepper and cook for 5-7 minutes, until softened, Add the peppers, both tomatoes, beef broth, brown sugar and rice. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered for 25 minutes.
-
Add salt and pepper to taste. Spoon into bowls, topping with freshly chopped parsley, if desired.
Nutrition Facts
Stuffed Pepper Soup
Amount Per Serving
Calories 322.75
Calories from Fat 155
% Daily Value*
Fat 17.26g27%
Saturated Fat 6.59g41%
Cholesterol 60.38mg20%
Sodium 572.55mg25%
Potassium 617.02mg18%
Carbohydrates 22.27g7%
Fiber 1.54g6%
Sugar 5.58g6%
Protein 18.64g37%
Vitamin A 717.71IU14%
Vitamin C 45.23mg55%
Calcium 35.08mg4%
Iron 2.01mg11%
* Percent Daily Values are based on a 2000 calorie diet.