Stuffed Red Pepper Soyp

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 260.7
  • Total Fat: 9.7 g
  • Cholesterol: 47.9 mg
  • Sodium: 754.2 mg
  • Total Carbs: 27.0 g
  • Dietary Fiber: 3.1 g
  • Protein: 16.7 g

View full nutritional breakdown of Stuffed Red Pepper Soyp calories by ingredient
Submitted by:

Introduction

I was given a lot of red peppers. My husband loves stuffed peppers but it seems like I never cook them right. My daughter will eat any kind of soup. This was a hit. I was given a lot of red peppers. My husband loves stuffed peppers but it seems like I never cook them right. My daughter will eat any kind of soup. This was a hit.
Number of Servings: 6

Ingredients

    4 serving 1/4 lb hamburg
    1 cup, chopped Onions, raw
    1 clove Garlic
    2 cup, chopped Peppers, sweet, red, fresh
    1 tsp, crumbled Bay Leaf
    1.5 cup Great Value Diced Tomatoes (in Tomato juice)
    1.5 cup Tomato Sauce
    4 tsp unpacked Brown Sugar
    4 tsp Lea & Perrins, Worcestershire Sauce
    1.5 cup (8 fl oz) Chicken Broth
    1.5 cup White Rice, long grain, cooked

Tips

I used chicken broth because it was all I had but you can use beef broth like a traditional stuffed pepper soup recipe.


Directions

In a large pot brown hamburger with bay leaf. Add onions and garlic and cook until onions begin to turn translucent. Add chopped red peppers and cook for another minute. Drain and return pan to stove top. Add tomato sauce, diced tomatoes, brown sugar, Worcestershire sauce, and chicken broth. Bring to a soft boil, then turn heat down to low. Let summer 10-15 minutes. Add cooked rice and heat through. Serve immediately.

Serving Size: 6 1.5 cups servings

Number of Servings: 6

Recipe submitted by SparkPeople user HLPIRA.

Rate This Recipe