Stuffed Roast Pepper Soup Recipe

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Stuffed Roast Pepper Soup
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  1. In a large Dutch oven or stockpot, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, bouillon cubes, tomatoes, rice and seasonings. Bring to a boil. Reduce heat; simmer, covered, for 1 hour.
  2. Add peppers; cook, uncovered, for 10-15 minutes or just until tender. Yield: 16 servings (4 quarts).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 145.11 Kcal (608 kJ)
Calories from fat 30.71 Kcal
% Daily Value*
Total Fat 3.41g 5%
Cholesterol 40.82mg 14%
Sodium 1131.36mg 47%
Potassium 398.36mg 8%
Total Carbs 9.11g 3%
Sugars 1.35g 5%
Dietary Fiber 1g 4%
Protein 19.46g 39%
Vitamin C 29.3mg 49%
Iron 0.8mg 4%
Calcium 30.8mg 3%
Amount Per 100 g
Calories 29.66 Kcal (124 kJ)
Calories from fat 6.28 Kcal
% Daily Value*
Total Fat 0.7g 5%
Cholesterol 8.34mg 14%
Sodium 231.24mg 47%
Potassium 81.42mg 8%
Total Carbs 1.86g 3%
Sugars 0.28g 5%
Dietary Fiber 0.21g 4%
Protein 3.98g 39%
Vitamin C 6mg 49%
Iron 0.2mg 4%
Calcium 6.3mg 3%

* 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

  • 3
  • 4

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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