- 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).
Reviews forStuffed 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!"
"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."
"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 !!!!!!!"
"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."