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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 360.1
  • Total Fat: 12.5 g
  • Cholesterol: 39.1 mg
  • Sodium: 740.2 mg
  • Total Carbs: 48.2 g
  • Dietary Fiber: 3.7 g
  • Protein: 15.0 g

View full nutritional breakdown of "Stuffed Pepper" Soup calories by ingredient
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"Stuffed Pepper" Soup

Submitted by: BETHPROVERBS31

Introduction

Delicious and filling! Instead of loose ground beef like this soup usually contains, I make little porcupine balls with it! A little time consuming to make the tiny porcupine balls, but the end result is worth it! My DH and daughter love this soup. Keeps well in freezer if you have leftovers. Delicious and filling! Instead of loose ground beef like this soup usually contains, I make little porcupine balls with it! A little time consuming to make the tiny porcupine balls, but the end result is worth it! My DH and daughter love this soup. Keeps well in freezer if you have leftovers.
Number of Servings: 12

Ingredients

    1 1/2 pounds extra lean ground beef
    3 1/2 cups instant brown rice
    2 cups chopped onion
    5 cups chopped green pepper
    46 oz can no salt added tomato juice
    7 cans (10.5 oz) no salt added/low-sodium concentrated tomato soup (the kind you have to mix with water such as Campbell's Healthy Request)

Directions

In large non-stick stock pot over medium heat, mix together tomato juice and tomato soup. Add green pepper and onion. Stir frequently to keep from sticking to bottom of pot.

In the meantime, while waiting for broth to simmer, mix ground beef and 2 cups of the rice together in large bowl, setting aside 1 1/2 cups of the rice for later. Make sure all rice is incorporated into ground beef well.

Form ground beef/rice mixture into small meatballs, approx. 1.5-2" in diameter and place on large platter.

When broth starts to simmer, gently drop in porcupine balls, making sure all are covered by broth.

Simmer for about 30 minutes, stirring frequently to keep ingredients from sticking to the bottom of the pot.

Add reserved 1 1/2 cups rice. Simmer another 15 minutes until rice is tender, again stirring frequently.

At this point. remove one of the porcupine balls and cut in half to make sure it is no longer pink inside. If not, serve and enjoy. If still pink, continue simmering and stirring until done.

Makes about 12 one and a half (1.5) cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user BETHPROVERBS31.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    I used ground turkey instead of beef. Also, since I didn't have the soup or tomato juice, I used 2 14.5 cans of diced tomatoes & 1 26 oz can of spaghetti sauce. Added 2 x 14.5 and 2 x 26 oz of water (rinsed out cans, too!) Used green and red pepper. My version made 20 1-cup servings at 113 calories. - 6/6/10

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  • Used a mixture of beef and turkey. Added steamed rice to the bowl before serving instead of adding to the pot. (We dont like soggy rice) Used red, green, orange & yellow peppers for added color. Froze leftovers. Great for lunches or buzy nights. Added as a fav to our house. - 9/24/11

    Was this review helpful?   yes  No