Stuffed Pepper Soup

4.9 of 5 (7)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 164.3
  • Total Fat: 9.6 g
  • Cholesterol: 34.0 mg
  • Sodium: 310.4 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 9.5 g

View full nutritional breakdown of Stuffed Pepper Soup calories by ingredient
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This is a flavorful and filling light meal. This is a flavorful and filling light meal.
Number of Servings: 10


    ground beef, 1lb
    brown or white rice, 0.5cup uncooked
    tomato sauce, 15oz can
    diced tomatoes, 15oz can
    1 package pre-diced green peppers, onions and celery
    1 15oz can low-sodium chicken broth
    3 teaspoons salt
    1 teaspoon black pepper
    1 teaspoon cayenne pepper
    Add water as desired


Cook rice separately in saucepan or rice cooker. Brown ground beef. Add tomatoes, tomato sauce, chicken broth and water (if desired). Add the pepper, onion and celery. Add the spices and cook approximately 40 minutes. After 40 minutes, add the rice and cook 2-3 more minutes. Makes approximately 10 1-cup servings.
164 calories, 9.6g fat, 9.5g protein and 10g carbohydrates per serving.

Number of Servings: 10

Recipe submitted by SparkPeople user ROBINKIMBROUGH1.

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Member Ratings For This Recipe

  • 1 of 1 people found this review helpful
    Pretty good! I made this last night, but I added some mushrooms. - 2/9/11

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  • Incredible!
    1 of 1 people found this review helpful
    Delicious! Even better the second day when all the juices soak in. Thank you! Thank you! My husband is East European and loves the taste of stuffed peppers and stuffed cabbage, but it's so much work to make. This has authentic taste with a lot less work since it's all cooked together in one pot. - 9/14/09

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  • - 8/27/16

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  • This is wonderful! I used Jennie O lean ground turkey and diced green pepper and onion only - no cayenne as spicy enough. - 9/21/14

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  • Very tasty! A little spicy for our family, so next time I will cut back on the cayenne and black peppers by about half, and also just use two teaspoons of salt. Very satisfying and nourishing! - 1/27/11

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