Stuffed Pepper Soup III

Stuffed Pepper Soup III

11 Reviews 2 Pics
Nancy Triana
Recipe by  Nancy Triana

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

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Adjust Servings

Original recipe yields 4 servings



  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.

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Reviews (11)

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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.



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!



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!

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Stuffed Pepper Soup I


next recipe:

Pepper Pot Soup I