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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