Rating: 4.5 stars
14 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

This Stuffed Green Pepper Soup recipe is a comforting soup for a cold day, and it gets better the day after. Serve with corn bread or another hearty bread.

Recipe by Cooking Light November 2004


Credit: Lee Harrelson; Styling: Jan Gautro

Recipe Summary

6 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

219 calories; calories from fat 30%; fat 7.2g; saturated fat 2.6g; mono fat 2.9g; poly fat 0.8g; protein 11.7g; carbohydrates 27.5g; fiber 3.2g; cholesterol 26mg; iron 2.7mg; sodium 444mg; calcium 39mg.