Stuffed Pepper Soup II Recipe

Directions

Saute onion, celery, garlic, and green pepper in oil until just tender. Do not brown. Stir beef into vegetables; cook until beef is browned, about 10 minutes. Stir in rice.
Add tomatoes, juice, water, parsley, sugar, salt, and pepper to the browned beef mixture. Cover, and simmer 45 minutes or until rice is cooked. Adjust liquid if necessary. Stir in cinnamon. Taste for seasoning. Garnish each serving with a parsley sprig.

Nutrition

Amount Per Serving (4 total)

Calories
339 cal
17%

Fat
19.2 g
30%

Carbs
29.4 g
9%

Based on a 2,000 calorie diet

Reviews (63)

Rate This Recipe

SHEWETT

Jun. 24, 2006

"Another good soup recipe. I didn't want to measure so I just threw in 1 onion, 2 bell peppers, 1 pound ground beef, closer to 1/2 cup dry rice, and 2 cans beef broth (instead of water),and no cinnamo..." See moren. It is worth making again."

naples34102

Oct. 26, 2011

"Omit the cinnamon and sugar (I don't know about you, but I don't put either in my stuffed peppers...), use beef broth instead of water, use twice as much meat, twice as much garlic, add Worcestershire..." See more sauce and a good amount of Montreal Steak Seasoning. Now a five star excellent soup that lives up to its name."

Nicolette

Oct. 5, 2010

"While this stuffed pepper soup recipe does include a generous ratio of peppers to ground beef (it is stuffed pepper soup after all...), I found it required a lot of additional seasoning and sodium to ..." See moremake this soup ~taste~ like a stuffed pepper soup. Plus, cooking raw rice directly in the soup left an unpleasant starchiness which required more liquid in the form of beef stock to remedy. And as much as I enjoy and appreciate using cinnamon outside of typical sweet dishes, it, unfortunately, just did not work in this recipe. This recipe does produce a good soup -- it just takes a little extra help to get there."

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