Try this Stuffed Pepper Soup recipe, or contribute your own.
Suggest a better descriptionBrown beef in a large pan or skillet over medium-high heat, then drain all but 2 tablespoons of fat and set aside.
Return skillet to heat and sauté onions until softened and translucent. Season with salt and pepper.
Place beef and onions in slow cooker, then add in tomato sauce, diced tomatoes, beef broth, rice and bell peppers.
Season with oregano and basil and add in bay leaf.
Cover slow cooker and cook on high for 3 hours or on low for 6-8.
Taste and adjust seasoning, if necessary, then ladle into serving bowls and serve hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1279g) | ||
Recipe Makes: 1 | ||
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Calories: 1183 | ||
Calories from Fat: 427 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.4g | 63 % | |
Saturated Fat 19.1g | 95 % | |
Monounsaturated Fat 20.3g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 294.8mg | 91 % | |
Sodium 1636.9mg | 56 % | |
Potassium 2204.7mg | 58 % | |
Total Carbohydrate 78.8g | 23 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 72.7g | ||
Protein 102.6g | 147 % | |
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: 1183
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