Stuffed Sweet Pepper Soup
Total TimePrep: 10 min. Cook: 70 min.
Makes16 servings (4 quarts)
I freeze plenty of peppers from our garden just for recipes like this! So tasty and easy to make! Will put this on my soup rotation for the winter!
LOVE this soup. I made it for my family and again for a ladies' bridge retreat. Very popular with many asking for the recipe. A couple changes based on other comments: I used mild or sweet Italian sausage as well as hamburger and used V-8 juice instead of tomato juice. Plus, I used all colors of peppers. Very attractive presentation. Super good!
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!
Excellent soup, Joseph! I think the chili sauce is what made the difference. Found a "clone" of Heinz chili sauce on line and made it before adding it to the rest of the ingredients. I make lots of soups and decant them into smaller freezer -type containers for days when I don't want to cook.
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!
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.