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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green bell pepper, chopped
1 (16 ounce) can
1 (8 ounce) can
potatoes, peeled and cubed
chopped fresh cilantro
salt and pepper to taste
cooked white rice
grated Parmesan cheese for topping
grated Romano cheese
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 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!
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!
Hearty soup! Pretty tasty too. I don't care for stuffed peppers (my husband loves them), but I enjoyed this.
I omitted the potatoes, cilantro, thyme, and cheeses and used more peppers and it was great!
Very yummy! Could have used more veggies. But it's definite keeper.
I enjoyed this. I used ground beef instead of sirloin, but I made no other modifications. Good stuff, thanks for sharing.
I thought it was great as is! You could still add more veggies if you wanted, but went really well over rice. Quick and easy and it makes a lot, so my family of 4 has eaten it twice and still has at least one more round to go.
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Pepper Soup III
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 175
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