Stuffed Pepper Stoup – Rachael Ray

Stuffed Pepper Stoup is a hearty soup that combines the flavors of stuffed peppers with the comforting warmth of a soup. It is a popular dish in American cuisine, especially during the autumn season.

This is vegetarian and high protein recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Stuffed Pepper Stoup – Rachael Ray

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

Difficulty: Intermediate Prep Time 20 min Cook Time 30 min Rest Time 10 min Total Time 1 hr

Servings: 4 Calories: 1400

Best Season: Fall

Ingredients

Servings

• 1 pound Ground beef
• 1 medium Onion, chopped
• 2 clove Garlic cloves, minced
• 2 large Red bell peppers, seeded and chopped
• 2 large Green bell peppers, seeded and chopped
• 1 can Diced tomatoes
• 4 cup Beef broth
• 1 cup Cooked rice
• 2 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 cup Shredded cheddar cheese
• 2 tablespoon Fresh parsley, chopped

Instructions

1. In a large pot, cook the ground beef over medium heat until browned. Drain any excess fat.
2. Add the chopped onion and minced garlic to the pot. Cook until the onion is softened.
3. Stir in the chopped red and green bell peppers. Cook for 5 minutes.
4. Add the diced tomatoes, beef broth, cooked rice, Worcestershire sauce, Italian seasoning, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Serve the stoup hot, garnished with shredded cheddar cheese and chopped fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 50g17%

Sugars 10g

Protein 15g30%

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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.