Stuffed Pepper Soup III


Do you enjoy stuffed green peppers for dinner? Here's everything in a soup that you can even freeze.

4 servings


  • 1 pound ground sirloin

  • 1 onion, chopped

  • 1 green bell pepper, chopped

  • 1 (16 ounce) can diced tomatoes

  • 1 (8 ounce) can tomato sauce

  • 6 cups beef broth

  • 2 potatoes, peeled and cubed

  • ½ tablespoon chopped fresh cilantro

  • ½ tablespoon dried thyme

  • salt and pepper to taste

  • 1 cup cooked white rice

  • 2 tablespoons grated Parmesan cheese for topping

  • 1 tablespoon grated Romano cheese


  1. Brown meat in large stock pot. When meat is nearly cooked through add the onion and green pepper, and let cook for 5 minutes.

  2. 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.

  3. 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 Facts (per serving)

477 Calories
20g Fat
41g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 477
% Daily Value *
Total Fat 20g 25%
Saturated Fat 8g 41%
Cholesterol 80mg 27%
Sodium 1859mg 81%
Total Carbohydrate 41g 15%
Dietary Fiber 5g 19%
Total Sugars 8g
Protein 33g
Vitamin C 65mg 324%
Calcium 121mg 9%
Iron 7mg 37%
Potassium 1301mg 28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.