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Stuffed Pepper SoupUnstuffed Pepper Soup

Prepared by: Amy Vance,
Nutrition Specialist,

University of Missouri Extension

January 8, 2017


Yield: 6 servings
(1½ cups per serving)



  • 1 pound ground beef, browned
  • 2 green peppers, seeded and chopped
  • 2 red peppers, seeded and chopped
  • 1 large sweet onion, chopped
  • 2-3 minced garlic cloves
  • 1 tablespoon basil
  • 1 tablespoon oregano
  • 2 15-ounce cans no-salt diced tomatoes
  • 1 15-ounce can no-salt tomato sauce
  • 32 ounce no-salt beef broth
  • 1 cup of water



  1. Place all ingredients EXCEPT rice into slow cooker. Cook on low for 6-8 hours.
  2. During the last 30 minutes of cooking time, stir in rice.


To Freeze:

  1. Place all ingredients, EXCEPT rice and 32 ounces of beef broth, into freezer bag. Freeze.
  2. Thaw in fridge overnight and place in slow cooker in the morning with the beef broth. Follow cooking directions above.



Nutrition information per serving

Calories: 380

Total Fat: 7.7g

Saturated Fat: 2.7g

Sodium: 56mg

Carbohydrates: 43.5g

Fiber: 3.6g

Protein: 32.6g


Source: modified from Who Needs a Cape


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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension’s Show-Me Nutrition line at 1-888-515-0016.


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Last update: Thursday, February 16, 2017