Stuffed Pepper Soup
In a dutch oven brown beef over medium high heat. Drain off any fat.
Add the peppers to the browned meat and saute for 3 minutes.
Stir in tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, salt, pepper and soy sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through. If to thick add more sauce to thin out.
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Serving Size: 1 Serving (277g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 885 | ||
Calories from Fat: 572 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.6g | 85 % | |
Saturated Fat 36g | 180 % | |
Monounsaturated Fat 19.5g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 199.6mg | 61 % | |
Sodium 411.4mg | 14 % | |
Potassium 600mg | 16 % | |
Total Carbohydrate 52.9g | 16 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 51.5g | ||
Protein 25.8g | 37 % | |
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: 885
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