- 1 package (8.8 ounces) ready-to-serve long grain and wild rice
- 1 pound ground beef
- 2 cups frozen chopped green peppers, thawed
- 1 cup chopped onion
- 1 jar (26 ounces) chunky tomato pasta sauce
- 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
- 1 can (14 ounces) beef broth
- Prepare rice according to package directions. Meanwhile, in a large saucepan, cook the beef, green peppers and onion until meat is no longer pink; drain. Stir in the pasta sauce, tomatoes, broth and prepared rice; heat through. Yield: 6-8 servings (about 2 quarts).
Reviews for Contest-Winning Stuffed Pepper Soup
"A super easy soup and it tastes just as good as the real thing! A winner in my book!"
"This soup is fantastic! I use 2 cups of prepared minute rice instead of the packaged variety. I freeze mine after preparing it in individual freezer containers for lunches at work. Often I get inquiries about the wonderful smelling soup I have for lunch."
"Super easy and soooo tasty! I like to add Italian herbs but it's surprisingly tasty for so few ingredients."
"this soup is sooo awesome !!!!! everyone who loves stuffed peppers needs to try this soup!!! I had to change almost everything but it was only because it was what I had on hand and I really wanted to try it and it turned out fantastic... I used ground sausage rather then hamburger, used two cans of diced tomatoes with garlic, basil and oregano, one I just left as is the other I put into the food processor to make a sauce like consistency, used 3 medium fresh green peppers chopped, 2 cups of beef broth, and I had about 1/3 of a jar of jarred pasta sauce (leftover from a dinner I had earlier in the week figured why waste it !) and a bunch of spices including bay leaves!!! turned out great I regret not making more to freeze, oh n I didn't put the rice right in the pot incase I wanted to freeze it but there isn't any left!!!! try it you wont be sorry!!!"
"Instead of using the packaged rice mix I used about 2 cups leftover white rice , otherwise I followed the recipe as written. It was excellent!"
"This is such a quick recipe to make - all the flavor of stuffed peppers without the fuss!"
"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!"
"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."
"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."