Stuffed Pepper Stoup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 288.5
  • Total Fat: 11.3 g
  • Cholesterol: 49.5 mg
  • Sodium: 677.3 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 3.3 g
  • Protein: 22.8 g

View full nutritional breakdown of Stuffed Pepper Stoup calories by ingredient


Introduction

Stew/soup style stuffed peppers Stew/soup style stuffed peppers
Number of Servings: 16

Ingredients

    2 tablespoons extra virgin olive oil (EVOO)
    3 pounds ground beef sirloin
    Salt and black pepper
    1/2 teaspoon allspice (eyeball it)
    6 cloves garlic, chopped
    2 large onion, cut into bite-size dice
    6 green bell peppers, seeded and cut into bite-size dice
    1 bay leaf
    2 quart chicken stock
    2 can crushed tomatoes (28 ounces)
    1.5 cup orzo pasta
    12-15 basil leaves, shredded or torn

Directions

Heat a large soup pot over medium-high heat with the EVOO. When the EVOO is hot, add beef and season with salt, black pepper and allspice. Brown the meat for 5 minutes then add garlic, onion, peppers and bay leaf and cook for 7-8 minutes, until tender.

Stir in stock and tomatoes and bring to a boil. Add pasta and cook to al dente, 7-8 minutes. Turn off heat. Fold in basil.




Number of Servings: 16

Recipe submitted by SparkPeople user MONSOONESS.