Stuffed Pepper Soup Recipe
- 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 Stuffed Pepper Soup(16)
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This is one WONDERFUL soup! My family has declared it a YES meal!
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.
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).
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