Stuffed Pepper Soup II Recipe -
Stuffed Pepper Soup II Recipe
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Stuffed Pepper Soup II

Recipe by  

"Stuffed peppers in a soup bowl. Tastes just like stuffed peppers! Garnish with parsley."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 5 mins

    1 hr 15 mins


  1. Saute onion, celery, garlic, and green pepper in oil until just tender. Do not brown. Stir beef into vegetables; cook until beef is browned, about 10 minutes. Stir in rice.
  2. Add tomatoes, juice, water, parsley, sugar, salt, and pepper to the browned beef mixture. Cover, and simmer 45 minutes or until rice is cooked. Adjust liquid if necessary. Stir in cinnamon. Taste for seasoning. Garnish each serving with a parsley sprig.
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Reviews More Reviews

Most Helpful Positive Review
Jun 24, 2006

Another good soup recipe. I didn't want to measure so I just threw in 1 onion, 2 bell peppers, 1 pound ground beef, closer to 1/2 cup dry rice, and 2 cans beef broth (instead of water),and no cinnamon. It is worth making again.

Most Helpful Critical Review
Oct 05, 2010

While this stuffed pepper soup recipe does include a generous ratio of peppers to ground beef (it is stuffed pepper soup after all...), I found it required a lot of additional seasoning and sodium to make this soup ~taste~ like a stuffed pepper soup. Plus, cooking raw rice directly in the soup left an unpleasant starchiness which required more liquid in the form of beef stock to remedy. And as much as I enjoy and appreciate using cinnamon outside of typical sweet dishes, it, unfortunately, just did not work in this recipe. This recipe does produce a good soup -- it just takes a little extra help to get there.

Oct 26, 2011

Omit the cinnamon and sugar (I don't know about you, but I don't put either in my stuffed peppers...), use beef broth instead of water, use twice as much meat, twice as much garlic, add Worcestershire sauce and a good amount of Montreal Steak Seasoning. Now a five star excellent soup that lives up to its name.

Nov 24, 2002

This was great soup. We love stuffed peppers and this was the easy way to get the same taste!

Jan 06, 2005

I love stuffed peppers, and I really enjoyed this soup. I made it for my husband and another couple and 3/4 went back for a second bowl. The only reason it didn't get five stars is the cinnamon. I put in less than half of what the recipe calls for, and I still thought the cinnamon was too overpowering. I'm sure I will make it again soon -- sans cinnamon.

Aug 29, 2002

easy to make, wonderful soup. I loved it because fof that and it was good and thick. I added just a dash of cinnamon but did not like this taste and left it out the second time I made it.

Aug 23, 2008

This was really good. I doubled the recipe. Instead of 6 cups of water, I used 4 cups beef stock, an extra cup of tomato juice, and a 15 oz. can of tomato sauce. Per other reviews, I did not add the cinnamon, instead I added a tsp. of crushed red peppers for some zip... definitely a recipe to make again.

Sep 10, 2008

Excellent supper soup. I increased the celery to 1 cup and added a generous dash of allspice instead of the cinnamon.


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  • Calories
  • 339 kcal
  • 17%
  • Carbohydrates
  • 29.4 g
  • 9%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 19.2 g
  • 30%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 14.2 g
  • 28%
  • Sodium
  • 783 mg
  • 31%

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

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