Try this Stuffed Pepper Soup recipe, or contribute your own.Suggest a better description
In a Dutch oven, cook beef over medium heat until no longer pink; drain.
Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (506g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 51 (16%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||8 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 56.4mg||17 %|
|Sodium 753.3mg||26 %|
|Potassium 823.4mg||22 %|
|Total Carbohydrate 43.4g||13 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 39.4g|
|Protein 23.8g||34 %|
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: 318
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.