Soup form of stuffed peppers
In a dtuch oven, cook the beef, green peppers and onion over medium heat until meat is no longer pink. Drain. Stir in the broth, soup, tomatoes and mushrooms. Bring to a boil. Reduce heat. Cover and simmer for at least 30 minutes, sitrring occasionally.
Cook rice separately and add to each serving as desired.
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Serving Size: 1 Serving (305g) | ||
Recipe Makes: 12 | ||
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Calories: 487 | ||
Calories from Fat: 261 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29g | 39 % | |
Saturated Fat 10.9g | 55 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 85mg | 26 % | |
Sodium 398.7mg | 14 % | |
Potassium 645.9mg | 17 % | |
Total Carbohydrate 34.2g | 10 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 31.1g | ||
Protein 21.6g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 487
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