Stuffed Pepper Soup I Recipe

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Most Helpful Positive Review

Jul 28, 2005

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!

—PHONETEK

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Most Helpful Critical Review

Jul 24, 2007

I have made this recipe twice. The first time as written and we weren't too impressed with the soup. I would give the original recipe 3 stars. It was way too sweet for our taste. I then came back and read all the reviews and made changes and would give it 5 stars with the changes. I added another pepper, used can beef broth, used a combination of crushed tomatoes, diced tomatoes and tomate sauce (my kids don't like too many chunky tomatoes in anything). I also eliminated the sugar, used worcestshire sauce instead of soy, halfed the pepper and added italian seasoning and garlic powder. This was awesome and will make again.

—BMCNICHOL

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180 Ratings

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Sep 21, 2003

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!

—I'm nuts too...

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Mar 12, 2006

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.

—gardengirl

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Jan 14, 2004

Thanks for the great recipe! We tried stuffed pepper soup just the other day for the first time and knew I had to come to allrecipes.com to find a recipe. I made a few changes to make it soupier. Also, when I make stuffed peppers I use Italian herbs. Hense: Changes to recipe: *2 green bell peppers (instead of one) *2 (14 oz) cans beef broth (instead of bullion cube) *One onion, chopped and added at same time as green peppers *1 Tbs. worchestershire sause (instead of soy sauce) *2 cups cooked BROWN rice (instead of white rice) Add the following 20 minutes before finished simmering: *1 Tbs Italian seasoning *1 tsp garlic powder *1/2 tsp garlic salt *1/2 Tbs parsley flakes

—GAHAGAN

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Oct 02, 2003

This recipe is totally awesome!!! I used two peppers, 2 cans of beef broth and used worcestershire sauce instead of soy sauce. I also added water to decrease thickness. Thank you for sharing this recipe.

—luv2ck&bk

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Sep 22, 2006

I thought that this was a great soup. I made the following changes. I used ground turkey (a little over a pound) added an onion chopped while the meat was cooking along with 3 cloves of garlic minced. I used 2 very large peppers, One green and one half red and half green. ( I was surprised the recipe only called for 1). I used beef broth in place of cubes and I cut back on the brown sugar. I also added a can of tomato soup and 3 bay leaves. The Bay is something that MY mother and grandmother always used in stuffed peppers. That made the soup. As is 4 stars but with changes way over 5. Thanks for the good soup!!

—cookinme

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Jul 23, 2003

If you don't like really thick soups, this may not be the soup for you, otherwise you may have to make some modifications per other reviewers. Although the soup is thick, my family and I loved it! I added some onion to the meat while browning, added some more green peppers and when the soup was done, I sprinkled a cup of cheese over all. It is a touch on the salty side so I may reduce either the salt and soy sauce or omit one ingrediant altogther. I can't wait to make this during the dead cold of winter!! Thanks Holly!

—DREGINEK

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Nutrition

Calories
384 kcal
19%

Carbohydrates
22.2 g
7%

Cholesterol
77 mg
26%

Fat
24.4 g
38%

Fiber
2.2 g
9%

Protein
18 g
36%

Sodium
1408 mg
56%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Stuffed Pepper Soup I

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 384
Calories from Fat: 220

% Daily Value *
Total Fat 24.4g 38 %
Saturated Fat 9.9g 49 %
Cholesterol 77mg 26 %
Sodium 1408mg 56 %
** Potassium 524mg 15 %
Total Carbohydrates 22.2g 7 %
Dietary Fiber 2.2g 9 %
Protein 18g 36 %
Sugars 11g
Vitamin A 13 %
Vitamin C 42 %
Calcium 4 %
Iron 34 %
** Thiamin 15 %
** Niacin 68 %
** Vitamin B6 22 %
** Magnesium 12 %
** Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.