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This is an excellent example of how convenience foods can be combined for a tasty entree. Ready in minutes when I get home from work, this soup becomes part of a balanced meal with a tossed salad, rolls or fruit. For variation, try chicken, turkey or even venison instead of ground beef. –Tracy Thompson, Cranesville, Pennsylvania
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Quick
Nutritional Facts 1 serving (1-1/2 cups) equals 238 calories, 8 g fat (3 g saturated fat), 31 mg cholesterol, 917 mg sodium, 28 g carbohydrate, 4 g fiber, 14 g protein.
Originally published as Stuffed Pepper Soup in Quick Cooking January/February 2006, p37
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Reviewed on Dec. 18, 2012 by DTN
I made this with soy crumbles instead of meat for a healthy alternative. I used Yves soy crumbles. I'll definitely make this again; my husband and I both loved it!
Reviewed on Nov. 24, 2012 by jodie63a
Thought I had everything I needed before I started this recipe but realized I was out of spaghetti sauce. However, after rummaging around I found a jar of Pace Picante sauce and used that. Oh my goodness, was it ever good!!!!! Plan to make it again and again and double the recipe for a freezer staple.
Reviewed on Feb. 02, 2012 by thymesavour
I don't care for peppers on a pizza or raw, but I do like this soup. Try my tweek on the following spaghetti sauce and you'll love it. In trying to elimate sugar from my diet, I came up with a killer and inexpensive spaghetti (pasta) sauce because store bought either has sugar or corn syrup. I buy the largest can of pureed tomatoes at Costco (the oz are something like 128), use 2 cans diced tomatoes with green chilies (or plain), 3 (green, red, orange or yellow or combination), a cup of fresh basil, coarsely chopped,1-2 T. oregano, 5-6 chopped cloves garlic, 1 onion chopped, 2 T. Worchestershire. This sauce gets it flavor from roasting the peppers either on a grill or under the broiler until the skin is charred. Wait a minute and peel the skin off. Take the stem off and the seeds out; puree in a blender or processor with about a cup or so of the pureed tomatoes, the garlic cloves, 1/2 of the onion. Combine with the remaining ingredients, and let simmer until thickened. You can add fresh ground pepper and salt to taste. You will swear the sauce has sugar in it and salt isn't necessary although I do add fresh ground pepper. It is so nutrious. I make a double batch and freeze in 4 C freezer bags. I use this in chili, for spaghetti, and for pizza sauce I add tomatoe paste to thicken it. Use this sauce in this soup and you have a delicious, nutrious meal your kids will eat.
Reviewed on Jan. 23, 2012 by maestro11277
I've had this soup at the national chain of Shoney's/Big Boy restaurants and was eager to try the recipe at home. I am on a NO SODIUM diet which is hard to pull off. However, with this recipe I eliminated the beef broth which saves over 800mg of sodium. Yet, the basic flavor of this recipe is further enhanced with other substitutes like salsa instead of pasta sauce and orange, red and yellow peppers instead of just green peppers. Everything has enough sodium already, don't add more problems for yourself when it's your turn to quit the silent killer (sodium).
Reviewed on Jan. 11, 2012 by DebBocci
I didn't have pasta sauce on hand... used 1 can of petite diced tomatos, 1 can diced tomatos w/zesty mild green chilis and added 2 T worcestershire sauce and garlic powder... topped with shredded cheddar and french fried onions. It was GREAT! Hubby says this one is a keeper!!!
Reviewed on Nov. 16, 2011 by CivilGirl
Tasty, rib sticking stew, made with ingredients that you can always have on hand. The taste is heavily dependant on the pasta sauce used.
Reviewed on Dec. 15, 2010 by katlaydee3
This soup was OK, but not great. Kind of bland, and seems to be missing something but obviously I'm in the minority since everyone else seemed to love it.
Reviewed on Apr. 13, 2010 by BizyMaOf2
I made this a while back and it was AMAZING! i think i substitued chunky tomato pasta sause with a real thick sause but can't remember perfectly! Either way it was AMAZING!!!!!! I recommend this to ALL my family and friends anytime they mention anything about soups! I didn't stop talking about this soup for a week it was so delicious and easy to make! Think i'm making a double of this tonight!!!
Reviewed on Mar. 30, 2010 by 123amytim
Delicious with garlic bread--only used 1 cup of green peppers--it was wonderful
Reviewed on Mar. 01, 2010 by iloveyou2
This is one of my familys new favorites.
Reviewed on Feb. 04, 2010 by Zoey Phoenix
This is an outstanding soup recipe. It's one of my family's favorites.
Reviewed on Nov. 17, 2009 by Nazirite4God
Enjoyed the simplicty of this recipe. Used brown rice, ground turkey & chicken broth. Great for lunch.
Reviewed on Nov. 15, 2008 by MrsQriist
I used Ragu Light pasta sauce (lower sodium, no sugar added, no HFCS or trans fats) and this soup was sooo good. I also added a couple of cloves of garlic, just because. Oh, and plain brown rice to cut the sodium further. I'm making more tomorrow night.
Reviewed on Jun. 18, 2008 by carrotop_f
i used red peppers.did not care for the pasta sauce. next time i will use 3 cans of stewed tomatoes. otherwise it was very good. will make it again, my way.
Reviewed on Jun. 16, 2008 by carrotop_f
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