Show Subscription Form




Stuffed Sweet Pepper Soup Recipe
Stuffed Sweet Pepper Soup Recipe photo by Taste of Home

Stuffed Sweet Pepper Soup Recipe

Publisher Photo
Tomatoes, peppers, garlic and onions are the mainstays of my garden. Being the oldest of seven children, I acquired a knack for cooking from my mom. — Joseph Kendra, Coraopolis, Pennsylvania
TOTAL TIME: Prep: 10 min. Cook: 70 min.
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Cook: 70 min.
MAKES: 16 servings

Ingredients

  • 1 pound ground beef
  • 8 cups water
  • 4 cups tomato juice
  • 3 medium sweet red pepper, diced
  • 1-1/2 cups chili sauce
  • 1 cup uncooked long grain rice
  • 2 celery ribs, diced
  • 1 large onion, diced
  • 2 teaspoons browning sauce, optional
  • 3 teaspoons chicken bouillon granules
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt

Nutritional Facts

1 serving (1 cup) equals 144 calories, 4 g fat (1 g saturated fat), 19 mg cholesterol, 866 mg sodium, 21 g carbohydrate, 1 g fiber, 7 g protein.

Directions

  1. In a Dutch oven, over medium heat, cook beef until no longer pink; drain. Add the remaining ingredients; bring to a boil.
  2. Reduce heat; simmer, uncovered, for 1 hour or until rice is tender. Yield: 16 servings (4 quarts).
Originally published as Stuffed Sweet Pepper Soup in Country August/September 1999, p51

Nutritional Facts

1 serving (1 cup) equals 144 calories, 4 g fat (1 g saturated fat), 19 mg cholesterol, 866 mg sodium, 21 g carbohydrate, 1 g fiber, 7 g protein.

Reviews for Stuffed Sweet Pepper Soup

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 22, 2015

"Very good flavors! Did not have browning sauce so omitted it and added a can of diced tomatoes. Served with a warm french bread crusty loaf. Really good soup!"

MY REVIEW
Reviewed Feb. 19, 2015

"Very good soup and a very good way to use up the trio of colored peppers I picked up at Aldi's for an unbelieveably low price. I used all home-canned tomato juice instead of the water and used my own home-canned chili sauce and brown rice. A very nice and tasty meal on a cold winter's night. I served it along with homemade corn bread made in an iron skillet."

MY REVIEW
Reviewed Feb. 16, 2015

"I used two pounds of ground beef for more heartiness. I also added a large chopped zucchini and two cans of beans - one chili and one northern. I used an Asian sweet chili sauce as that is what I had on hand. Yum!"

MY REVIEW
Reviewed Feb. 16, 2015

"Kitchen bouquet is the browning sauce I have used for years."

MY REVIEW
Reviewed Feb. 15, 2015

"I was pleasantly surprised with this soup. I prepared as directed; directions indicated 10 minutes of prep time but it took me double that. No big deal, though, because this soup went together quickly and easily. I simmered it a little over an hour in order to allow enough time for the celery to be less crunchy. Flavor was wonderful; soup is healthy and low calorie, which is good because it's so tasty that you'll be tempted to have seconds...or thirds.... :)"

Loading Image