Reviewed: Dec. 29, 2007

This was just ok, nothing special. I will probably not make this again.

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SKYTONIC

Cooking Level: Intermediate

Home Town: Bethany, Missouri, USA

Living In: Albany, Missouri, USA

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Reviewed: Oct. 30, 2007

Not appealing or appetizing at all. I won't make again for sure.

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CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Oct. 21, 2007

This was very good...a bit too sweet for my taste so next time I'll elimate the sugar entirely. I also added some crushed red pepper, garlic, onions and a bit of parmesan.

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MISTICAT57

Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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Reviewed: Sep. 17, 2007

This came out too thick for it to be called a soup so I added some water and there just wasn't enough flavor. I'm not even going to try and make this again, I threw lots of it away.

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too hot in the kitchen

Cooking Level: Intermediate

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Reviewed: 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.

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BMCNICHOL

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Reviewed: Mar. 22, 2007

I prepared 1/2 of the recipe. The changes I made were to add a cup of V8 juice, and a small chopped onion. This is a thick soup, which I prefer. Thanks for a great recipe, Holly.

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Barb

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Reviewed: Mar. 17, 2007

Great Recipe! I only used half the gr. beef as we are watching fat intake. I reduced brown sugar to 2 TSP. Added an extra bell pepper. It was perfect. thank you for the recipe! it makes 10 cups. Good for those who are "watching their weight".

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Sheila

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Feb. 25, 2007

This soup tastes just like stuffed peppers, we all really enjoyed it. I did make changes to it, based on personal preferences. I left out the soy sauce, salt and pepper ( used it to taste) added another beef cube, more tomato sauce ( 15oz) because it was thick but not really saucy, an extra sprinkle of brown sugar and another pepper. I used minute rice so I just brought it to a boil and added the rice ( 2 cups dry) turned it low and simmered it. Thanks for a good recipe.

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SAVANNAH0410

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Reviewed: Nov. 3, 2006

Ah, yes... you do need another bell pepper for this. And I used Lawry's seasoned pepper, 2 Tbsp.Better Than Boullion dissolved in 2 cups of water, worcestershire as opposed to the soy sauce, no salt, and added a package of Lipton's onion soup mix and 2 Tbsp. of cider vinegar to the pot. Then, it was good soup! Served with Great Garlic Knots, also from this site.

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~TAYLOR~

Home Town: New Rochelle, New York, USA

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Reviewed: Oct. 23, 2006

This soup was a bit bland and could use some more spices, but cozy and homey. Made it with only half the amount of meat and without brown sugar and soy sauce and used brown rice instead of white.

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VILAINE

Cooking Level: Expert

Living In: Madison, Wisconsin, USA

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Reviewed: Oct. 9, 2006

Very good recipe! Takes all the work and long baking time out of stuffed greeen peppers. I was a little turned off with one of the flavors in it though, I can't decide if it was the soy sauce or too much bouillion? My husband loves stuffed peppers and loved this!! I will be making again but tweak it just a bit. Thanks for a great alternative to stuffed peppers!

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dkjm28

Cooking Level: Expert

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Reviewed: Oct. 6, 2006

THIS IS THE RECIPE I USE WHEN I WANT SOMETHING FAST AND EASY !! I ONLY HAD GROUND ROUND THAWED SO I USED IT !! I MADE A FEW CHANGES THOUGH. I ADDED 2 CLOVES MINCED GARLIC WITH THE PEPPERS AND OMITTED THE SOY SAUCE AND ADDED 2 TB. WOSTERSHIRE SAUCE. I USED A 15 OZ. CAN DICED TOMATOES (ITALIAN STYLE) AND 2CPS. OF WATER.I THREW IT IN A CROCK POT AND IT SAT TILL WE WERE READY TO EAT. IT'S GOOD TO DO IT THIS WAY ON A BUSY DAY OR WHEN COMPANY'S COMING. IT'S PERFECT. THANKS"

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fazool

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Reviewed: Sep. 27, 2006

My husband loved it. I added garlic, half an onion, and another bellpepper. I used a little less than the recommended tomatoes and only half the sugar.

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Layla

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Reviewed: Sep. 26, 2006

I'm going to be the black sheep with my rating. The brown sugar and bouillon were turn offs for me. I don't use sugar in my stuffed peppers and I didn't use it here either. I used low sodium beef broth, ground turkey, minced onion and garlic and quite a bit of seasonings. Good basic idea tho and thank you.

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: 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!!

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cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

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Reviewed: Sep. 22, 2006

The taste of this soup brought me back to my moms kitchen as this is exactly how her stuffed peppers taste. This was perfect for the cooler weather we've been having here, but I did do a few things differently. Used ground turkey in place of the beef, added one large yellow onion chopped as well as 2 heaping tablespoons of minced garlic, used 2 and a half green peppers (you really do need more than 1, trust me), replaced the bouillon cubes with a can of beef broth and towards the end I added about a teaspoon and a half of italian seasoning. Sprinkled sharp cheddar over bowl when serving and thought this was a hit. Froze most of it and I'm looking forward to eating this again come winter! Thanks!

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chikeechiquita

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2006

SO GOOD! I used ground turkey instead of beef and halved the recipe. My husband and I really loved this recipe and I can't wait to make it again when the weather gets cold!

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LADYLAND

Cooking Level: Expert

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Reviewed: Aug. 7, 2006

My husband took one taste of this soup and told me that as far as he was concerned, I never have to make my "regular" stuffed peppers again. Considering that this recipe is much easier to prepare, and tastes much better, I don't mind shelving my old recipe at all. I did use seven small, chopped green peppers...didn't want to waste the first harvest from the garden...but other than that I prepared this exactly as written. I really enjoyed the slight sweetness of the sugar combined with the soy sauce. Thank you for this wonderful recipe!

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LEXIANDJACK

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 24, 2006

Loved every bite! Used 2 red peppers, no salt and added an onion, garlic, extra water and hot sauce. SO GOOD!

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lindsah of the sauga

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Reviewed: Jul. 11, 2006

Ouch...I ended up putting over a cup of vinegar in the soup to counteract the sweetness and it was still too much and I hadn't even used the amount of sugar suggested. Big disappointment...maybe I will try again with little or no brown sugar.

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MEGBAUM

Cooking Level: Intermediate

Home Town: Ashland, Kentucky, USA

Living In: Phenix City, Alabama, USA

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