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Stuffed Roast Pepper Soup

Name: Stuffed Roast Pepper Soup
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 14-16 servings (4 quarts).
Cuisine: North America, Mexican
Ingredients: 2 pounds ground beef; 1/2 medium onion, chopped; 6 cups water; 8 beef bouillon cubes; 2 cans (28 ounces each) diced tomatoes, undrained; 2 cups cooked rice; 2 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon paprika; 3 green, sweet yellow or red peppers, seeded and chopped

4 reviews

Test Kitchen Approved

Total Time

Prep: 25 min. Cook: 1-1/2 hours

Makes

14-16 servings (4 quarts)

After sampling a similar soup at a summer resort, my daughter and I invented this version. Using a colorful variety of peppers gives it plenty of eye appeal.—Betty Vig, Viroqua, Wisconsin

Stuffed Roast Pepper Soup Recipe photo by Taste of Home

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Ingredients

2 pounds ground beef
1/2 medium onion, chopped
6 cups water
8 beef bouillon cubes
2 cans (28 ounces each) diced tomatoes, undrained
2 cups cooked rice
2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
3 green, sweet yellow or red peppers, seeded and chopped

Directions

In a large Dutch oven or stockpot, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, bouillon cubes, tomatoes, rice and seasonings. Bring to a boil. Reduce heat; simmer, covered, for 1 hour.
Add peppers; cook, uncovered, for 10-15 minutes or just until tender.

Nutrition Facts

1 cup: 158 calories, 7g fat (3g saturated fat), 38mg cholesterol, 818mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 13g protein.

Stuffed Roast Pepper Soup

Ingredients

Directions

Nutrition Facts

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