Stuffed Pepper Soup IV Recipe

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Stuffed Pepper Soup IV
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  1. In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
  2. Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
  3. In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 221.3 Kcal (927 kJ)
Calories from fat 23.4 Kcal
% Daily Value*
Total Fat 2.6g 4%
Cholesterol 59.72mg 20%
Sodium 157.99mg 7%
Potassium 382.05mg 8%
Total Carbs 30.33g 10%
Sugars 2.42g 10%
Dietary Fiber 1.27g 5%
Protein 17.76g 36%
Vitamin C 23mg 38%
Vitamin A 0.5mg 16%
Iron 10.5mg 59%
Calcium 21.3mg 2%
Amount Per 100 g
Calories 127.42 Kcal (533 kJ)
Calories from fat 13.47 Kcal
% Daily Value*
Total Fat 1.5g 4%
Cholesterol 34.39mg 20%
Sodium 90.97mg 7%
Potassium 219.97mg 8%
Total Carbs 17.47g 10%
Sugars 1.39g 10%
Dietary Fiber 0.73g 5%
Protein 10.23g 36%
Vitamin C 13.2mg 38%
Vitamin A 0.3mg 16%
Iron 6.1mg 59%
Calcium 12.3mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.4
  • 5

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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