“Do you enjoy stuffed green peppers for dinner? Here's everything in a soup that you can even freeze.” - by Nancy Triana
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Brown meat in large stock pot. When meat is nearly cooked through add the onion and green pepper, and let cook for 5 minutes.
- Add diced tomatoes, tomato sauce, beef broth, cubed potatoes, cilantro and thyme. Season with salt and pepper and let simmer for 30 to 40 minutes.
- Place 1/4 cup of rice on bottom of individual serving bowls. Pour soup over rice and garnish with grated Parmesan or Romano cheese.
Nutrition
Amount Per Serving (4 total)
- Calories
- 477 cal
- 24%
- Fat
- 19.5 g
- 30%
- Carbs
- 41 g
- 13%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"This soup is wonderful, our company loved it! We substituted ground beef for sirloin, dried parsley and barley instead of rice. It is our favorite soup now. I have even added frozen soup vegetables ..." See moreto beef it up. Thanks a lot for this new family favorite."
Erika
"I didn't have cilantro (eliminated) or fresh peppers (used a frozen mix of 3 peppers & onion). I also halved the recipe (except for the peppers). I forgot the cheese on top too. However, my husband th..." See moreought it was good. He thought it needed more peppers to give it that stuffed pepper taste. I thought the potatoes were a bit odd too, but it tasted pretty good. Good enough that I shared it on Facebook!"
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