Stuffed Pepper Soup IV

Stuffed Pepper Soup IV

173 Reviews 11 Pics
Recipe by  Kate

“An easy soup that tastes like stuffed peppers. A full meal in one bowl and is great with warm bread and a salad!”

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Adjust Servings

Original recipe yields 6 servings


  1. In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
  2. Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
  3. In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.

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Reviews (173)

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I thought I'd save some time by simply adding the rice to the soup & letting it cook in the absorbed all the liquid, and the recipe isn't soup anymore! It turned out more like a stew, and has an absolutely wonderful taste! I may not ever make regular stuffed peppers again!

Marie B

Marie B

Wonderful stuff! If I could give this 10 stars, i would. I made a few changes and it came out tasting exactly like stuffed peppers. I did not use sage,my opinion is sage does not belong in this dish. I did use 1 tsp oregano,1 tsp basil, 1 tsp garlic powder and 1/2 tsp accent. I also cooked the rice in the mixture and used 1/2 beef broth too. It did come out very thick but that is how we like it. Next time i will add a small can of tomato paste because i like more of a tomato flavor. I did not add taco seasoning like others did. Next time i will try this with cabbage. Thanks for the great recipe.



Such an AWESOME recipe!! I add a little twist to mine though. Even though I cook my rice first before adding it to the mix, I do find there is quite a bit of absorption of the juice, taking away from the soup. So what I do is add, depending on the quantity I am making, a few cans of beef broth. I think using the beef, with the chicken broth, adds a little compliment to the entire mix making a great meld of flavors! Using the extra broth keeps this soup, just what it is, soup and not a rice mush.

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Amount Per Serving (6 total)

  • Calories
  • 340 cal
  • 17%
  • Fat
  • 11.9 g
  • 18%
  • Carbs
  • 36.6 g
  • 12%
  • Protein
  • 19.5 g
  • 39%
  • Cholesterol
  • 52 mg
  • 17%
  • Sodium
  • 1039 mg
  • 42%

Based on a 2,000 calorie diet



previous recipe:

Stuffed Pepper Soup I


next recipe:

Pepper Pot Soup I