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Stuffed Pepper Soup IV 31

Stuffed Pepper Soup IV

"An easy soup that tastes like stuffed peppers. A full meal in one bowl and is great with warm bread and a salad!"
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servings 340 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 36.6g
  • 12%
  • Protein:
  • 19.5 g
  • 39%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 1039 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
  2. Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
  3. In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.

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Read all reviews 238
  1. 305 Ratings

Most helpful positive review

I thought I'd save some time by simply adding the rice to the soup & letting it cook in the absorbed all the liquid, and the recipe isn't soup anymore! It turned out more like a stew,...

Most helpful critical review

Was pretty good but I like my Stuffed Pepper Casserole better.

Most helpful
Most positive
Least positive

I thought I'd save some time by simply adding the rice to the soup & letting it cook in the absorbed all the liquid, and the recipe isn't soup anymore! It turned out more like a stew,...

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 ...

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 aw...

My husband first tasted stuffed pepper soup in a resturant and we both loved it. I checked and found this one and feel like I hit a jackpot. It is not only very easy to prepare bu...

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...

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 garl...

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 brown...

This was honestly the best I've had in a long time. Hubby is a food snob, and still loved it! In fact... has asked for it twice since we had it the first time about a month ago!! Thanks!!

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 do...