Wednesday, October 3, 2012

Stuffed Pepper Soup

Stuffed Pepper Soup 

When I saw this recipe in a newsletter I receive from Taste of Home, I knew I was going to make it! I love stuffed peppers and the thought of making it as a soup sounded so delicious.

I almost fell off my chair when I saw how much sodium was in a one-cup serving. 1,158 milligrams, yikes! There's no way I'm eating anything with that much sodium in it, ever! I modified the recipe by using tomato sauce and diced tomatoes with the lowest amount of sodium that I could find. I only used 1 teaspoon of beef bouillon and salt. Next time I make it, I will probably leave the salt out. I think it would taste just fine.

Stuffed Pepper Soup

This recipe makes a large amount! We're going to be eating it for awhile. The weather is supposed get cooler so I think I made just at the right time.

Stuffed Pepper Soup
Courtesy of Taste of Home
10 servings

2 lbs ground beef
2 quarts water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups cooked long grain rice
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon pepper

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Yield: 10 servings (2-1/2 quarts).

Nutritional Info: 1 serving (1 cup) equals 248 calories, 8 g fat (2 g saturated fat), 45 mg cholesterol, 1,158 mg sodium, 24 g carbohydrate, 3 g fiber, 19 g protein.

This post is linked to these parties: What I Whipped Up Wednesday, Cast Party Wednesday, Full Plate Thursday, Chic and Crafty Party

Thanks for stopping by!


yellebellyboo said...

YUM! I made a really similar recipe, but it's a little bit healthier. Check it out:

Thanks for sharing!

Miz Helen said...

Hi Patty,
We just love Stuffed Peppers and know that we will love your Stuffed Pepper Soup, it looks delicious!
Enjoy your weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

Peter LaFrance said...

Try substituting 12 ounces of Dos Equis Dark beer for an equal ammount of water for a richer flavor.

Annmarie Pipa said...

oh does this sound good!!!

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