Skinnytaste · by Gina Homolka★ 4.8 (128)
Stuffed Pepper Soup
NUTRITION · PER SERVING45M COOK
CAL 9%·PRO 40%
CARBS 15G34% OF CAL
3G FIBER8G SUGAR4G OTHER
FAT 4G20% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty soup with ground beef, bell peppers, rice, and tomatoes. Comfort in a bowl, reminiscent of stuffed peppers. Works on the stovetop or in a pressure cooker.
mainamericansoupbeef🥘 pressure cooker🫕 dutch oven🍲 stockpotdairy freegluten free
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 cups cooked brown rice (omit for paleo diet)
- 1 lb 95% lean ground beef
- ½ cup chopped green bell pepper
- ½ cup chopped red bell pepper
- 1 cup finely diced onion
- 3 cloves garlic (chopped)
- 2 cans (14.5 oz each cans petite diced tomatoes)
- 1 ¾ cups tomato sauce
- 2 cups reduced sodium (fat-free chicken broth)
- ½ tsp dried marjoram
- salt and fresh pepper to taste
At a glance
PER SERVING · TIME 45M
CAL 9%·PRO 40%
CARBS 15G34% OF CAL
3G FIBER8G SUGAR4G OTHER
FAT 4G20% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 910mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 914mg
- Calcium
- 77mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 910MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.