Nothing beats a cold, wintry day than a steaming bowl of soup. I’ve been making this Cooking Light recipe for Stuffed Pepper Soup for a few years now. My mother often made Stuffed Peppers while I was growing up and still does and it remains one of our family favorites. But who would have thought to make a soup out of it? This recipe was actually a reader submitted recipe and we really enjoy it in our household. I usually double this recipe and then freeze some. I also spoon the rice into the soup once it’s in individual bowls so it does not absorb the liquid. The only alteration I make to this recipe is using brown rice instead of white. On this particular occasion I also used a red pepper because I didn’t have enough green ones. Also, I drain the ground beef after it’s browned to reduce some of the grease even though I usually use the lowest fat content of ground beef. This recipe is definitely a keeper! And yes, it actually tastes like a Stuffed Pepper! Enjoy!
Overall rating – 4 stars
Stuffed Green Pepper Soup
“I like this recipe because it’s a good way to get my husband to eat vegetables. This is a comforting soup for a cold day with corn bread or another hearty bread, and it gets better the day after.” -Chris Sunderman, Morgantown, WV
1/2 pound ground round
2 cups chopped green bell pepper
1 cup chopped onion
1/4 teaspoon black pepper
1 (14-ounce) can less-sodium beef broth
1 (14.5-ounce) can diced tomatoes, undrained
1 (10 3/4-ounce) can tomato soup, undiluted
1 1/2 cups hot cooked white rice
Heat a small Dutch oven over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Add chopped green bell pepper and onion; cook 8 minutes or until vegetables are tender. Stir in black pepper, less-sodium beef broth, diced tomatoes, and tomato soup; bring to a boil. Reduce heat, and simmer 45 minutes.Spoon 1/4 cup hot cooked white rice into each of 6 bowls; top with 1 cup soup.
Yield: 6 servings
CALORIES 219 (30% from fat); FAT 7.2g (sat 2.6g,mono 2.9g,poly 0.8g); PROTEIN 11.7g; CHOLESTEROL 26mg; CALCIUM 39mg; SODIUM 444mg; FIBER 3.2g; IRON 2.7mg; CARBOHYDRATE 27.5g
Cooking Light, NOVEMBER 2004