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Some of us cooks at the restaurant where I work were talking about stuffed peppers and decided to stir up similar ingredients for a soup. Customer response was overwhelming to our creation! —Hoss's Steak and Sea House, Krtsta Muddiman, Meadville, Pennsylvania
Nutritional Facts 1 serving (1 cup) equals 248 calories, 8 g fat (4 g saturated fat), 45 mg cholesterol, 1,158 mg sodium, 24 g carbohydrate, 3 g fiber, 19 g protein.
Originally published as Stuffed Pepper Soup in Taste of Home October/November 1996, p51
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Reviewed on Dec. 07, 2012 by parisgirl0812
made this for my family and everyone loved it, I will definetly make this again!
Reviewed on Nov. 26, 2012 by Jimwill9
I own a deli and serve soups every day. I look for new ideas all the time. I saw this recipe, tried it, and it was a hit. I did substitute beef broth because I don't like water in soups. I also added more pepper and rice. this is a keeper for Plain Nuts Deli.
Reviewed on Nov. 22, 2012 by grjen
My husband and I enjoyed this soup. I made a few changes to make it smaller since there are just the two of us: 1# ground beef, 1 can beef broth (in place of water and boullion), 14 oz diced tomatoes, and cooked instant white rice (we had in pantry). Otherwise I made as listed and it was great. Much thicker the second day and was great with cornbread muffins.
Reviewed on Nov. 12, 2012 by Crochetdoilies
I look for hearty soup recipes. This one is delicious and filling.I made some modifications to it. I used venison sausage instead of beef, added 3 cups of rice instead of 2, reduced the pepper and eliminated the salt (only used the salt in the beef bouillon cubes). Served with homemade rye bread. Big hit.
I look for hearty soup recipes. This one is delicious and filling.
I made some modifications to it. I used venison sausage instead of beef, added 3 cups of rice instead of 2, reduced the pepper and eliminated the salt (only used the salt in the beef bouillon cubes). Served with homemade rye bread. Big hit.
Reviewed on Oct. 18, 2012 by kerisovery
Outstanding!Some changes I made:I browned the ground beef with a diced onion;I also used one 14 oz can of diced tomatoes and one 14 oz can of diced tomatoes with habaneros for a bit of kick;and used more rice to make the soup thicker.
Outstanding!
Some changes I made:
I browned the ground beef with a diced onion;
I also used one 14 oz can of diced tomatoes and one 14 oz can of diced tomatoes with habaneros for a bit of kick;
and used more rice to make the soup thicker.
Reviewed on Oct. 17, 2012 by voodoowitch
Very good. I did make a couple changes though. I was worried about the brown sugar since I don't like meat to have any sweetness to it so I gradually added white sugar and decided 1 T. was enough. I also added a t. of garlic powder. As for the rice, I added a cup of uncooked instant rice toward the end of cooking time and it was still plenty "soupy". Oh, and I also added a small chopped onion when I browned the burger.
Reviewed on Oct. 13, 2012 by mmartelle
I tweaked the recipe a bit. I only had 1 lb of ground beef. I did not use tomato sauce, just the diced tomatoes (28 oz). I used only about 3 cups of water and only 1/8 c of brown sugar. I added a diced onion, minced garlic, about 1 tbsp of worestershire, and a few dashes of hot pepper sauce. Since I reduced the amount of brown sugar, I added just a dash of clove. Instead of rice, I added 1 c of barley. IT WAS AMAZING!
Reviewed on Oct. 12, 2012 by jcham53
Recipe was very good, with the exception of the rice. I think it would work better with uncooked long grain rice. Otherwise the soup is too watery. I ended up using 2x the amount of rice called for to make it thicker.
Reviewed on Oct. 08, 2012 by justmbeth
Marvelous!
Reviewed on Oct. 04, 2012 by Dale2650ford
Haven't made it yet, but was wondering if you all used 28 oz of tomatoe sauce?
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