Stuffed Roast Pepper Soup
After sampling a similar soup at a summer resort, my daughter and I invented this version. Using a colorful variety of peppers gives it plenty of eye appeal.—Betty Vig, Viroqua, Wisconsin
Ingredients
- 2 pounds ground beef
- 1/2 medium onion, chopped
- 6 cups water
- 8 beef bouillon cubes
- 2 cans (28 ounces each) diced tomatoes, undrained
- 2 cups cooked rice
- 2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 3 green, sweet yellow or red peppers, seeded and chopped
Reviews
This soup was delicious! I cut the recipe in half for the two of us and still had enough to put in the freezer to enjoy at another time. Instead of using fresh peppers (my husband is not a fan), I used roasted red peppers and substituted smoked paprika for regular paprika. We thought it tasted great and I'll definitely be making this again!
The first time I tasted this soup was in Gettysburg, PA. My husband and I both loved it. I found this recipe years later and have been making it ever since.
We would rather eat this soup than the stuffed peppers we used to love. I always add a couple more peppers to the soup than the recipe calls for
This is a very good soup. I am glad I tried it. It was very easy to make. My husband thought it was very good. We will add it to our favorite recipes. Linda
This is a wonderful soup. I have made it twice, and my husband really enjoyed it both times. It will be one of our favorite soups from now on.
very good flavor