Stuffed Sweet Pepper Soup Recipe

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

Read Reviews
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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

  • 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

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 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).
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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MY REVIEW
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
quiltersammy User ID: 1409536 253937
Reviewed Sep. 10, 2016

"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."

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
cariboocook User ID: 8196226 235844
Reviewed Oct. 28, 2015

"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 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
decar48 User ID: 5127622 233103
Reviewed Sep. 18, 2015

"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."

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
cad1949 User ID: 8445305 233071
Reviewed Sep. 17, 2015

"Excellent, tasty and very easy to make. Will be making again and again."

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