Stuffed Pepper Soup

Stuffed pepper soup is a popular dish in many American households and is often enjoyed during the colder months of autumn.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Stuffed Pepper Soup

Cooking Method: Boiling, Simmering Cuisine: American Courses: Lunch, Soup Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 2 cup Bell peppers
• 1 pound Ground beef
• 1 medium Onion
• 2 clove Garlic
• 1 can Diced tomatoes
• 1 cup Tomato sauce
• 2 cup Beef broth
• 1 cup Cooked rice
• 1 teaspoon Italian seasoning
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 cup Shredded cheese
• 1 tablespoon Fresh parsley

Instructions

1. In a large pot, cook the ground beef over medium heat until browned. Drain any excess fat.
2. Add the onion and garlic to the pot and cook until softened.
3. Stir in the diced tomatoes, tomato sauce, beef broth, cooked rice, Italian seasoning, salt, and black pepper.
4. Bring the soup to a boil, then reduce heat and simmer for 15 minutes.
5. Meanwhile, cut the tops off the bell peppers and remove the seeds. Fill each pepper with the soup mixture.
6. Place the stuffed peppers in a baking dish and top with shredded cheese.
7. Bake at 375°F (190°C) for 20 minutes, or until the peppers are tender and the cheese is melted and bubbly.
8. Garnish with fresh parsley before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 10g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.