Stuffed Pepper Soup III recipe

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Ingredients

1 pound ground sirloin
1 onion, chopped
1 green bell pepper, chopped
1 (16 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
6 cups beef broth
2 potatoes, peeled and cubed
½ tablespoon chopped fresh cilantro
½ tablespoon dried thyme
salt and pepper to taste
1 cup cooked white rice
2 tablespoons grated Parmesan cheese for topping
1 tablespoon grated Romano cheese

Nutrition Info

477.1 calories
carbohydrate: 41 g
cholesterol: 80.1 mg
fat: 19.5 g
fiber: 5.3 g
protein: 32.8 g
saturatedFat: 8.1 g
servingSize: -
sodium: 1858.9 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Brown meat in large stock pot. When meat is nearly cooked through add the onion and green pepper, and let cook for 5 minutes.

  2. 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.

  3. Place 1/4 cup of rice on bottom of individual serving bowls. Pour soup over rice and garnish with grated Parmesan or Romano cheese.

Recipe Yield

4 servings

Recipe Note

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

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