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Slow Cooker Stuffed Pepper Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)100.2326
Energy (kCal)863.6213
Carbohydrates (g)99.0351
Total fats (g)5.9284
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the cooked ground beef, tomato soup, diced tomatoes, broth, bell peppers, onions and Italian seasoning in your slow cooker. (I used my Ninja 3-in-1 cooker so I could brown the meat then proceed with slow cooking. A 5 or 6-Quart cooker should work.). | 2. Cover and cook on LOW for 3 to 4 hours, until the peppers and onions are soft. | 3. Prepare the rice mix as the package directs. (I needed water and a 14-1/2 ounce can of diced tomatoes for mine.). | 4. Stir the cooked rice mix into the soup and cook on low for 30 minutes more to blend flavors. | 5. Serve with Parmesan cheese sprinkled on top, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra beef 1 lb ground browned drained lean 403.4676 0.0 89.7602 2.2667
    tomato soup 2 cans 330.5847 68.982 6.024 3.012
    tomato 1 can diced undrained 62.068999999999996 13.7631 3.2384 0.5397
    broth 2 cups 23.5 6.016 0.0 0.0
    bell pepper 2 chopped used 403.4676 0.0 89.7602 2.2667
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    italian seasoning 1 tablespoon 403.4676 0.0 89.7602 2.2667
    spanish rice mix 1 package uncooked - - - -
    parmesan cheese grated - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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