Reviewed: Oct. 29, 2009

OMG out of this world. I made it all up and poured it over cooked rice. If doing this way cup the liquid down to half. Sooooo goooood. I used tomato soup instead of the tomato sauce which I think adds a little more flavor... and I didn't have the tomato sauce anyways. Great! Picture to follow, next week when I make it again.

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wendy31179

Cooking Level: Intermediate

Home Town: Grand Prairie, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Oct. 28, 2009

This was good. It tasted like a stuffed pepper and is true to the recipe name. I topped with sharp cheddar cheese and a little sour cream. Yum!

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Nicole

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Oct. 26, 2009

We thought this soup was wonderful. I left out the sage though as I am not a fan. I used one can of beef and one can of chicken stock and I had cooked the rice in the morning so I didn't have to worry about it. It seemed to take a little more thyme to me and a fair amount of salt probably due to the rice. I will definitely be making this again.

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Janpie

Cooking Level: Intermediate

Living In: Racine, Wisconsin, USA

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Reviewed: Oct. 20, 2009

Very good with a few changes. I used beef broth, two cans, and cooked the rice in the soup, so I had to add about 4 cups of water as well. I will halve the amount of rice another time but still increase the liquid considerably.

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Faith

Cooking Level: Expert

Living In: East Providence, Rhode Island, USA

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Reviewed: Oct. 13, 2009

What a hearty soup for a cold night. This turned out great and was ready from start to finish in less than an hour. The only things I did different were add an additional can of chicken broth and I used brown rice vs white, as that is what I had in the pantry. Perhaps the next time I make this I'll try beef broth and for the meat use 1/2 ground sirloin and the other 1/2 Italian sausage.

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Nurse_Amy

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Reviewed: Oct. 13, 2009

WOW! This is the best. My husband was skeptical but LOVES it. As others have said the rice does absorb the liquid so I make up half the rice and put it into half of the soup to eat right away and freeze the other half the soup without the rice. Then make up and add the rice when we have the the rest later. We also put in about 3 green peppers chopped into large chunks and usually more chicken broth.

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kc

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Reviewed: Oct. 6, 2009

A restaurant we visited had stuffed pepper soup on the menu, so I had to find a recipe.....my family enjoyed this. I used V8 juice instead of broth, so that when the rice soaked up the liquid, I could add it and not lose flavor. I did not cook the rice separately. I also used Better than Bullion rather than canned stock. It was a good autumn meal.

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Julie

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Reviewed: Sep. 11, 2009

I found this recipe by accident last night and couldn't wait to make it. I modified it a bit. I used half chicken stock and half beef stock. I used the leftover stock to cook the rice in. I did not use thyme or sage instead used oregano, garlic powder, onion powder, chili powder and red chili flakes to taste. I topped it with shredded mozzarella and sriracha sauce, delicious and spicy. Next time i plan to make it with chicken and sausage. AMAZING recipe...thanks for sharing!!

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LB

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Reviewed: Sep. 4, 2009

The garden is overflowing,so I used fresh tomatoes instead of canned. And green and yellow peppers. Very good,will make this again.

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TONI131

Cooking Level: Intermediate

Home Town: Selinsgrove, Pennsylvania, USA

Living In: Sunbury, Pennsylvania, USA

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Reviewed: Aug. 30, 2009

We had an extra bell pepper sitting around from omelets last night, so my wife remembered that we both enjoyed stuffed bell pepper soup from a local restaurant we eat at - we found this recipe, and really enjoyed it. We opted to cook the rice and leave it separate to avoid the mushiness that other reviewers had mentioned. I just put a small amount of white rice in the bottom of my bowl before smothering it with the soup. We also added Worcestershire, red pepper flakes, GARLIC (of course!), some emeril's essence (we didn't have sage) and actually added a yellow bell pepper for extra color. We ended up almost tripling the recipe because I have some relatives I want to bring extra food to, and boy are we glad we did! Thanks again A-R for another great recipe.

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Kalei50

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Reviewed: Aug. 1, 2009

I found this recipe while searching for a stuffed pepper recipe. After reading the reviews, I thought I'd give this soup a try. It was awesome!!! My husband went nuts over it. I made a couple changes to this recipe. I used 32 oz. chicken broth, 29 oz tomato sauce and 1 t. italian seasoning instead of what the recipe calls for and I added the uncooked rice to the pan without cooking first. It turned out thicker, almost like a stew, but was awesome. This recipe is a keeper and will be made often!

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DAKEYBUG

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Reviewed: Jul. 24, 2009

Very good!!

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MILLAGALL

Cooking Level: Expert

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Reviewed: Jul. 6, 2009

Very nice recipe. I made the mistake of adding additional rice which took all the juice away, so next time I will follow the instructions! I did substitute beef broth and it was delicious!

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momcat63

Cooking Level: Intermediate

Home Town: Urbana, Illinois, USA

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Reviewed: Jun. 17, 2009

This is easy, quick, and wonderful! I used beef broth instead of chicken broth (its what I had) and no sage - garlic instead, and it was delicious! This is my new favorite soup. It was done in under 1 hour. What can be better?

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Tina

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Reviewed: May 18, 2009

Everyone loved this. Me, my neighbor and a family friend. I thought it was a wonderful way to have stuffed peppers!

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Kitkat

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Reviewed: May 5, 2009

We love this! Super easy and very tasty. I made a few changes ONLY because I was missing some things in my pantry. I didnt have Sage or Thyme so I used garlic powder and cumin I also a can of diced green chilis at the end for a little heat. I will definetly make this again!

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Valali (AKA foodloversmom)

Cooking Level: Intermediate

Living In: Roseville, California, USA

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Reviewed: May 5, 2009

This was very good, but actually much better the next day. I used turkey sausage & beef.

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KLS

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Reviewed: Mar. 15, 2009

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!

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Mar. 10, 2009

I loved this recipe! So easy to make..but tastes great. The only change I made was to add a bit of garlic. Thanks for the recipe..I will be making this again!

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SummerDavis

Cooking Level: Intermediate

Home Town: Oak Forest, Illinois, USA

Living In: Frankfort, Illinois, USA

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Reviewed: Mar. 6, 2009

Great flavor and filling dinner. This is a great recipe a quick throw-together dinner. I usually have all the ingredients on hand. I did add one more bell pepper and omitted the sage (just don't like the taste of it in anything). Also used one can of Rotel and one 14 oz can of diced tomatoes instead of one 28 oz can of tomatoes. It's even better the next day.

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