Venison Stuffed Pepper Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pounds ground venison 1 green bell pepper, chopped 1 (14.5 ounce) can tomato sauce 1 (14.5 ounce) can diced tomatoes1 (14.5 ounce) can of stewed tomatoes1 cube beef bouillon cube 1/4 cup packed brown sugar 2 teaspoons salt 1 teaspoon ground black pepper 1 tablespoon soy sauce 1 cups cooked brown rice
Directions
In a Dutch oven brown venison over medium high heat. Drain off any fat.
Add the peppers to the browned meat and saute for 3 minutes.
Stir in the tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, salt, pepper and soy sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.
Serving Size: Makes 8 1.5 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CHRISGUMP71.
In a Dutch oven brown venison over medium high heat. Drain off any fat.
Add the peppers to the browned meat and saute for 3 minutes.
Stir in the tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, salt, pepper and soy sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.
Serving Size: Makes 8 1.5 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CHRISGUMP71.
Nutritional Info Amount Per Serving
- Calories: 193.3
- Total Fat: 4.8 g
- Cholesterol: 55.5 mg
- Sodium: 704.4 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 3.0 g
- Protein: 16.6 g
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