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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
green bell pepper, chopped
finely diced onion
1 (29 ounce) can
1 (15 ounce) can
1 (14 ounce) can
salt and pepper to taste
I thought I'd save some time by simply adding the rice to the soup & letting it cook in the broth...it 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!
Was pretty good but I like my Stuffed Pepper Casserole better.
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.
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.
My husband first tasted stuffed pepper soup in a resturant and we both loved it. I checked allrecipes.com and found this one and feel like I hit a jackpot. It is not only very easy to prepare but it tastes just like we had. Thank you for sharing your recipes. I have also given this recipe to 7 co-workers. All of them are coming back with rave reviews.Gail B
I have to tell you a secret--I don't like bell peppers-at all. Period. I decided to try this recipe because my other half loves stuffed peppers. I added more minced garlic when I was sweating the onions and it was tasty! This recipe does not have the overpowering taste of bell peppers and I love that. After I added the rice I had to add more liquid because the rice soaked it up, but that's ok! The day after it's good too. It's more of a goulash consistency, but oh so yummy. My family LOVES this recipe! Thank you!
I just made this soup but I changed some of the ingred. and made it a 5 star according to my husband. Used 1 lb. free-range ground chicken plus 1/2 lb. ground round. Also added celery and garlic with the onions and peppers. I used 3 orange and yellow peppers instead of green. I also used 1/2 carton organic beef broth and 3/4 carton organic chicken broth and 2 cans of diced tomatoes coarsely pureed. I added organic brown uncooked rice after the above came to a boil and simmered it for 45 minutes or so. Then I added several spices. My family raved about it and said I could make it anytime! I probably just about doubled the recipe as stated.
LOVED IT. I agree that I wanted a tad more flavor than the seasonings indicated - so I added a splash of red wine, some garlic and basil as well as a little worcestershire sauce when I was browning the meat. None of my personal seasoning decisions make this less than as written - I just wanted it to have a bit more kick. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Pepper Soup IV
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 107
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
A hearty beef and barley soup loaded with plenty of vegetables.
Make this sour-cream and yogurt cucumber soup with an immersion blender.
See how to make a hearty, flavorful chili in your slow cooker.