All the flavours you love in stuffed peppers but completed in a fraction of a the time! Our hearty Stuffed Pepper Soup is a comfort food classic in a bowl.
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 lb. (450 g) extra-lean ground beef
2 large green peppers, chopped
1 onion, chopped
4 cups 25%-less-sodium beef broth
1 jar (650 mL) Classico Riserva Roasted Garlic Pasta Sauce
1 Tbsp. Lea & Perrins Worcestershire Sauce
1/4 tsp. black pepper
2 cups cooked long-grain brown rice
1 cup Cracker Barrel Shredded Mozzarella Cheese
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How do I make it ?
Brown meat with green peppers and onions in large saucepan; drain. Return meat mixture to pan.
Add broth, pasta sauce, Worcestershire sauce and black pepper; mix well. Bring to boil; simmer on medium-low heat 15 min., stirring occasionally.
Stir in rice; cook on medium heat 5 min. or until heated through, stirring frequently.
Serve topped with cheese.
Kraft Kitchen Tips!
Give this soup a little extra "zing" by adding 1/2 tsp. hot pepper sauce or 1 tsp. balsamic vinegar to the cooked meat mixture along with the broth, pasta sauce, Worcestershire sauce and black pepper.
This satisfying soup can be made ahead of time. Prepare recipe as directed but do not top with cheese. Cool completely. Ladle each serving into separate freezer-weight containers. Freeze up to 1 month. Thaw overnight in refrigerator. Reheat, then top with cheese just before serving.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 3 g
Cholesterol 35 mg
Sodium 460 mg
Carbohydrate 18 g
Fibre 3 g
Sugars 5 g
Protein 15 g
10 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.