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    You are in: Home / Recipes / Stuffed Bell Peppers in Tomato Soup Recipe
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    Stuffed Bell Peppers in Tomato Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    45 mins

    1 hrs 30 mins

    Keeferop's Note:

    A family favorite. A great dish to freeze!

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    Ingredients:

    Serves: 6

    Yield:

    peppers ...

    Units: US | Metric

    Directions:

    1. 1
      Chop off the top of each pepper. Core out that green pepper taking out as many seeds and veins as possible. The peppers should look like a cup.
    2. 2
      Mix together the beef, onion, water, rice, salt & pepper.
    3. 3
      Fill each pepper being careful not to press the stuffing down too much (the rice will expand as it cooks).
    4. 4
      Place the peppers, stuffed side up, in a pot. Fill the pot with enough water to come halfway up the side of the peppers.
    5. 5
      Cook on low for 90 minutes until the stuffing is cooked through.
    6. 6
      Drain the water, reserving the liquid.
    7. 7
      Mix the tomato soup, evaporated milk, and sugar. Add enough of the reserved liquid to make the soup the correct consistency.
    8. 8
      Warm and add the peppers. Enjoy!

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    Ratings & Reviews:

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    Nutritional Facts for Stuffed Bell Peppers in Tomato Soup

    Serving Size: 1 (410 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 431.8
     
    Calories from Fat 115
    26%
    Total Fat 12.8 g
    19%
    Saturated Fat 6.0 g
    30%
    Cholesterol 65.5 mg
    21%
    Sodium 676.1 mg
    28%
    Total Carbohydrate 56.0 g
    18%
    Dietary Fiber 4.3 g
    17%
    Sugars 16.0 g
    64%
    Protein 23.9 g
    47%

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