Stuffed Pepper Soup I

Stuffed Pepper Soup I

161 Reviews 5 Pics
Holly
Recipe by  Holly

“This soup has the same ingredients that you use to stuff green peppers but the peppers are not actually stuffed.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 servings

ADVERTISEMENT

Directions

  1. In a Dutch oven brown beef over medium high heat. Drain off any fat.
  2. Add the peppers to the browned meat and saute for 3 minutes.
  3. Stir in the tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, salt, pepper and soy sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.

Share It

Reviews (161)

Rate This Recipe
PHONETEK
153

PHONETEK

Awesome Awesome Awesome!! This is the best soup ever! Well I did do some things different though. I added 2 onions 1 clove of garlic 4 green peppers. 1/2 cup ketchup 2 tbsp. worchestershire 1 cup water I reduced to 1 cup of rice Also, instead of a can of chopped tomatoes I picked 6 fresh from the garded blanched them and scrunched them into the mixture. I know these seem like alot of changes but they are all pretty small after all. I only changed it to reflect the way I actually make stuffed peppers. Again, this stuff is really awesome!

I'm nuts too...
108

I'm nuts too...

I love this, although it was dry, so I "souped" it up a bit :) I'll stick with my version so that it isn't to salty or dry...to this recipe cut the brown sugar to 2 TBSP, cut the sauce to 8 oz, add 2 (10-3/4) cans of tomato soup, sub the soy sauce with 2 TBSP. of Worcestershire sauce, add 2 cups of water, an onion & some garlic(1-2 cloves)...YUM!! Thanks Holly!

gardengirl
91

gardengirl

A terrific variation on this soup is to use 1 lb of italian sausage instead of ground beef and 3-4 bell peppers (red, yellow, or orange if possible). It becomes more like a soup if you add 2 c. water with the boullion cubes. Also, a way to make the soup even simpler to make is to add one cup of uncooked rice along with the other ingredients in step 3. That way it can just cook up with everything else during the simmer. This works great for us.

More Reviews

Similar Recipes

Roasted Red Pepper and Tomato Soup
(211)

Roasted Red Pepper and Tomato Soup

Stuffed Pepper Soup IV
(177)

Stuffed Pepper Soup IV

Stuffed Pepper Soup II
(65)

Stuffed Pepper Soup II

Authentic Pepper Pot Soup
(16)

Authentic Pepper Pot Soup

Stuffed Pepper Soup III
(11)

Stuffed Pepper Soup III

Feta Cheese and Roasted Red Pepper Soup
(11)

Feta Cheese and Roasted Red Pepper Soup

Nutrition

Amount Per Serving (10 total)

  • Calories
  • 384 cal
  • 19%
  • Fat
  • 24.4 g
  • 38%
  • Carbs
  • 22.2 g
  • 7%
  • Protein
  • 18 g
  • 36%
  • Cholesterol
  • 77 mg
  • 26%
  • Sodium
  • 1408 mg
  • 56%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Roasted Red Pepper and Tomato Soup

>

next recipe:

Feta Cheese and Roasted Red Pepper Soup