Stuffed Sweet Pepper Soup Recipe

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

Stuffed Sweet Pepper Soup Recipe

Read Reviews
5 32 32
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
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Cook: 70 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Cook: 70 min.

Ingredients

Directions

In a Dutch oven, over medium heat, cook beef until no longer pink; drain. Add the remaining ingredients; bring to a boil.
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 cup: 144 calories, 4g fat (1g saturated fat), 19mg cholesterol, 866mg sodium, 21g carbohydrate (8g sugars, 1g fiber), 7g protein.

  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

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Reviews forStuffed Sweet Pepper Soup

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suejjj User ID: 5304276 254192
Reviewed Sep. 16, 2016

"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!"

MY REVIEW
Jacklyn0810 User ID: 4860753 240139
Reviewed Dec. 24, 2015

"I sauteed the onions, peppers and celery before adding them to the pot. The chili sauce made it too sweet for my families' taste. I think next time I will omit the chili sauce and it will be much better. Overall, great recipe and I will be making it again!"

MY REVIEW
heidiclark1 User ID: 2771648 234959
Reviewed Oct. 14, 2015

"My family didn't care for this recipe. The flavor seemed bland to us."

MY REVIEW
justmbeth User ID: 1196484 233549
Reviewed Sep. 27, 2015

"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."

MY REVIEW
sd20 User ID: 5560294 233216
Reviewed Sep. 20, 2015

"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."

MY REVIEW
Nanabop4 User ID: 3777369 233092
Reviewed Sep. 18, 2015

"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 !!!!!!!"

MY REVIEW
Prettyflowers User ID: 7808771 233063
Reviewed Sep. 17, 2015

"Delicious. I have fixed this twice and it is becoming a family favorite!"

MY REVIEW
marycveit User ID: 8535514 233049
Reviewed Sep. 17, 2015

"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."

MY REVIEW
akemmerl9 User ID: 8091698 229212
Reviewed Jul. 8, 2015

"Very delicious. I used 2 pounds of ground beef and saut?ed the onion, celery and peppers together with the beef. I also cooked the rice separately like a reader suggested."

MY REVIEW
Pmacta User ID: 8138235 221973
Reviewed Mar. 4, 2015

"The flavor of the soup was good but the peppers and celery were still crunchy. Next time I would saute the peppers and celery with the meat to soften them. Also, the rice thickened the soup a lot. Next time I might cook it by itself and add later."

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