Recipe by Barb Heberling
"Stuffed peppers in a soup bowl. Tastes just like stuffed peppers! Garnish with parsley."
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chopped green bell pepper
lean ground beef
1 (16 ounce) can
uncooked white rice
chopped fresh parsley
ground black pepper
Another good soup recipe. I didn't want to measure so I just threw in 1 onion, 2 bell peppers, 1 pound ground beef, closer to 1/2 cup dry rice, and 2 cans beef broth (instead of water),and no cinnamon. It is worth making again.
While this stuffed pepper soup recipe does include a generous ratio of peppers to ground beef (it is stuffed pepper soup after all...), I found it required a lot of additional seasoning and sodium to make this soup ~taste~ like a stuffed pepper soup. Plus, cooking raw rice directly in the soup left an unpleasant starchiness which required more liquid in the form of beef stock to remedy. And as much as I enjoy and appreciate using cinnamon outside of typical sweet dishes, it, unfortunately, just did not work in this recipe. This recipe does produce a good soup -- it just takes a little extra help to get there.
Omit the cinnamon and sugar (I don't know about you, but I don't put either in my stuffed peppers...), use beef broth instead of water, use twice as much meat, twice as much garlic, add Worcestershire sauce and a good amount of Montreal Steak Seasoning. Now a five star excellent soup that lives up to its name.
This was great soup. We love stuffed peppers and this was the easy way to get the same taste!
I love stuffed peppers, and I really enjoyed this soup. I made it for my husband and another couple and 3/4 went back for a second bowl. The only reason it didn't get five stars is the cinnamon. I put in less than half of what the recipe calls for, and I still thought the cinnamon was too overpowering. I'm sure I will make it again soon -- sans cinnamon.
easy to make, wonderful soup. I loved it because fof that and it was good and thick. I added just a dash of cinnamon but did not like this taste and left it out the second time I made it.
This was really good. I doubled the recipe. Instead of 6 cups of water, I used 4 cups beef stock, an extra cup of tomato juice, and a 15 oz. can of tomato sauce. Per other reviews, I did not add the cinnamon, instead I added a tsp. of crushed red peppers for some zip... definitely a recipe to make again.
Excellent supper soup. I increased the celery to 1 cup and added a generous dash of allspice instead of the cinnamon.
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Pepper Soup II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 339
** Calories from Fat: 173
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