Search thousands of recipes reviewed by home cooks like you.

Stuffed Pepper Soup III

Stuffed Pepper Soup III

Nancy Triana

Do you enjoy stuffed green peppers for dinner? Here's everything in a soup that you can even freeze.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 32.8 g
  • 66%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 1859 mg
  • 74%

Based on a 2,000 calorie diet

Directions

  1. Brown meat in large stock pot. When meat is nearly cooked through add the onion and green pepper, and let cook for 5 minutes.
  2. Add diced tomatoes, tomato sauce, beef broth, cubed potatoes, cilantro and thyme. Season with salt and pepper and let simmer for 30 to 40 minutes.
  3. Place 1/4 cup of rice on bottom of individual serving bowls. Pour soup over rice and garnish with grated Parmesan or Romano cheese.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

kitty
8
12/9/2007

This soup is wonderful, our company loved it! We substituted ground beef for sirloin, dried parsley and barley instead of rice. It is our favorite soup now. I have even added frozen soup vegetables to beef it up. Thanks a lot for this new family favorite.

MTCHYG
7
6/12/2009

I actually used ground beef for this (its what I had) and it still turned out delicious. The cheese on top is a great touch!

Erika
5
3/16/2010

I didn't have cilantro (eliminated) or fresh peppers (used a frozen mix of 3 peppers & onion). I also halved the recipe (except for the peppers). I forgot the cheese on top too. However, my husband thought it was good. He thought it needed more peppers to give it that stuffed pepper taste. I thought the potatoes were a bit odd too, but it tasted pretty good. Good enough that I shared it on Facebook!