Stuffed Pepper Soup
View original ↗
Belly Full · by Amy Flanigan★ 5.0 (5)

Stuffed Pepper Soup

NUTRITION · PER SERVING40M COOK
CAL 21%·PRO 46%
CARBS 27G27% OF CAL
2G FIBER15G OTHER11G TOTAL SUGAR
FAT 23G50% OF CAL
8G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty soup with ground beef, sausage, bell peppers, and rice in a tomato-based broth. It captures the flavors of stuffed peppers in a quick, satisfying format.

mainamericansoupbeefporkdairy freegluten free
View the full recipe on Belly Full →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 2 tablespoons extra virgin olive oil
  • 1 pound lean ground beef
  • 1 pound Italian sausage ((mild or spicy))
  • 1 small sweet onion (, diced)
  • 1 small red bell pepper (, ribs and seeds discarded, diced)
  • 1 small green bell pepper (, ribs and seeds discarded, diced)
  • 2 cloves garlic (minced)
  • salt and pepper (, to taste)
  • 15 ounces petite diced tomatoes (, undrained)
  • 10 ounces Rotel (, undrained (original, mild, or hot))
  • 4 cups low-sodium beef broth
  • 2 cups water
  • 1/4 cup packed brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon taco seasoning
  • 1 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 2 cups cooked long grain white rice
  • fresh chopped parsley (, for serving)
PREP
15M
SODIUM
1246MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.