Beef / Pork

stuffed peppers soup is for Dinner.

stuffed peppers soup takes 15 minutes to prepare.

stuffed peppers soup takes 45 minutes to cook.

stuffed peppers soup makes 18 servings.

The ingredients for stuffed peppers soup are:

Green Peppers (bell peppers), 1000 grams or 10 peppers
Ground beef, extra lean,27 oz White Rice, long grain, 1 dry or 3 cup cooked
1 can chicken broth (15oz)
*Paparika, 2 tsp
*Worchestershire Sauce (Lea & Perrins), 2 tsp
Basil, 2 tsp
Salt, 1 tsp
Pepper, black, 1 tsp
Parmesan Cheese, grated, 1 cup
Egg, fresh, 2 extra large
Onions, raw, 2 medium (2-1/2" dia)
red ripe, 14.5 oz (remove)
Stewed Tomatoes, 3 cup (remove)

Here is how you make stuffed peppers soup:

cook rice. cut off tops of green peppers and dice up tops - the stem, also trim off some of bottom so it will stand upright in casserole dish. take trimmings with meat and add to skillet brown meat to med-well. boil water and blanch green peppers for 1 min and set aside. when meat is done cooking put in large mixing bowl and mix with rice 1 can chicken broth stir well then mix in the paprika worchestershire, dried basil, salt, pepper, shredded parmesean, eggs, onion and 1 can diced tomatoes or stewed tomatoes. stuff peppers with mixture, put in casserole dish, top with 24oz of stewed tomatoes, bake covered 45 min at 350. makes 10 servings with 2.4oz of sauce. top with additional parmesean cheese if desired and bake uncovered for another 10 min (not included in calculations) serve with corn on the cob, garlic bread and more stewed tomatoes. this time i chopped up all my ingredients precooked all the onions and tomatoes for sauted 7 min tomatoes sauted 5min mixed together in bowl split into 2 2qrt casserole pans and topped with a half cup of parmesean cheese covered baked for 30 minutes last five took lid off.

The nutritional information for stuffed peppers soup is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 260.9

• Total Fat: 11.4 g
• Cholesterol: 55.3 mg
• Sodium: 1,138.0 mg
• Total Carbs: 25.9 g
• Dietary Fiber: 3.5 g
• Protein: 14.5 g