This easy stuffed pepper soup recipe is a family favorite (along with cabbage roll soup) and it reheats beautifully!
nutrition information : Calories: 245 | Carbohydrates: 15g | Protein: 23g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 677mg | Potassium: 937mg | Fiber: 1g | Sugar: 3g | Vitamin A: 575IU | Vitamin C: 43.4mg | Calcium: 48mg | Iron: 3.1mg
ingredients
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- 1 ½ pounds ground beef
- ▢½ pound ground sausage
- ▢1 onion diced
- ▢2 cloves garlic minced
- ▢1 teaspoon Italian seasoning
- ▢6 cups low sodium beef broth
- ▢1 can 16 ounces crushed tomatoes
- ▢1 can 28 ounces diced tomatoes, undrained
- ▢2 green bell peppers
- ▢1 red bell pepper
- ▢1 teaspoon pepper
- 1 tablespoon Worcestershire sauce
- ▢2 cups cooked long grain white or brown rice
- ▢2 tablespoons fresh parsley chopped
nstructions
- Cook beef, sausage, onion and garlic in a large pot until no pink remains. Drain any fat.
- Stir in remaining ingredients except rice. Simmer uncovered 25-30 minutes or until peppers are tender.
- Add rice and parsley and simmer an additional 5 minutes or until heated through.
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