Stuffed Sweet Pepper Soup Recipe
- 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
- 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).
1 cup: 144 calories, 4g fat (1g saturated fat), 19mg cholesterol, 866mg sodium, 21g carbohydrate (8g sugars, 1g fiber), 7g protein.
Reviews for Stuffed Sweet Pepper Soup
"My family loves this! I also use all chicken broth instead of water and granules. I cook the rice separately so it doesn't soak up all of the broth overnight for next day leftovers!"
"This soup is delicious and full bodied. The only change I make is to substitute chicken broth for the water. I'm sure beef or vegetable broth would also work. I do not add the browning sauce. I think the chili sauce gives it that extra bit of flavor. I have made it several times but tonight I served it with Garlic-Herb Parmesan rolls also from this web site. What a great twosome!"
"My family didn't care for this recipe. The flavor seemed bland to us."
"Surprising flavorful! I only made 1/2 recipe, and it was plenty for family of 4 with leftovers for lunch. Seemed liquidy at first but thickened nicely as the rice cooked."
"Made this today and my family really liked it. I did saute the peppers, onions and celery with the meat. I made half the recipe as it was all I needed. Will be making this again."
"I changed a couple of things out of necessity. I only put 4 cups of water because I only had brown minute rice and omitted the celery because I had none. Left the salt out on purpose to see if it really needed it, which it doesn't for us or the couple that I served it to. They liked it so much I emailed the recipe to them before they went home! Definitely a keeper with my substitutions."
"If you cook it with the rice in it, sure it makes it thicker.... but in the winter months it's more of a "Stuffed Pepper-STOUP" Thick and Hearty, serve with crusty bread and OH MY !!!!!!!"
"Excellent, tasty and very easy to make. Will be making again and again."
"Delicious. I have fixed this twice and it is becoming a family favorite!"
"Delicious!!!!!! I used multi colored peppers to give it a more colorful look, used V8 instead of tomato juice and skipped the bouillon and chicken broth. Thanks for sharing."
"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."
"Kitchen bouquet is the browning sauce I have used for years."
"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.... :)"
"Mch0902 Browning sauce is very concentrated and found in small bottles in the gravy section. The brand I have on hand is by Maggi, there are others."
"What is browning sauce?"
"Going to try this."
"can someone tell me what "chili sauce" is ???"
"Absolutely AWESOME!!! My daughter made it using different colored peppers ... Great flavor.. Also, since we had ground venison she used that instead of the ground beef..."
"Absolutely one of the best soups I have ever made."
"If you like stuffed peppers, you wil love this recipe!!! This is one of my favorite homemade soups."
"I make this every fall...it's one of my favorites. I always make enough to freeze several meals' worth so we can have it all winter. It freezes well."
"This is so delicious! It reminds me of my mom's stuffed cabbage rolls. I added 2 cups of rice instead of 1 to make it thicker. My 11 year old son ate 2 & a half bowls & my 2 year old daughter kept eating it also! This is a keeper!"
"Have made this oup since I first came across it in "Taste of Home" in the late '90's. I gave out the recipe to tohers who love it as much as my husband and I do. Thanks!"
"This soup is excellent and low in fat and calories. Have made it several times."