Stuffed Green Bell Pepper Soup

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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by Lisa M. photo by Lisa M.
photo by Crafty Lady 13 photo by Crafty Lady 13
photo by Honoranna M. photo by Honoranna M.
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:
50mins
Ingredients:
10
Serves:
16
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ingredients

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directions

  • In 6-quart saucepan or Dutch oven, brown beef; drain.
  • Add remaining ingredients; bring to boil.
  • Reduce heat; cover and simmer for 30 to 40 minutes or until tender.
  • Makes about 16 servings.

Questions & Replies

  1. What kind of ground beef? Chuck, sirloin?
     
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Reviews

  1. What a great soup! However mine came out more of a chili consistency (check out the picture I added). I don't know if it was that I cooked it too long and some of the broth boiled out or I didn't add enough broth to begin with. After reading some of the reviews, I made some little changes---only used 1 lb of ground beef, browned the beef with an onion, omitted the sugar by adding 3 sweet banana peppers, added some heat with 3 hot peppers and 1 tbsp of hot sauce, a dash of Worcestershire sauce, and about 4 tbsp of taco seasoning for additional flavor. I topped it with shredded cheddar cheese and overall very very delicious! I can't wait to take some to work for some lunch!! Thanks for sharing!
     
  2. Overall, I really liked the recipe but it was a little too salty for me. When I make the soup again I will use beef broth in place of the bouillion cubes and in place of some of the water and I will not add any additional salt. I also added some finely chopped onion as I wanted the soup to taste just like stuffed peppers. (I also used ground sirloin to make the soup leaner and I used long grain brown rice instead of white rice to make it healthier).
     
  3. As I was making this I thought, "Oh great, I made Goulash." I wasn't looking forward to it. However, this was absolutely delicious! However, I cut the recipe in half, cooked an onion with my turkey burger, used 3 small bell peppers (yellow, orange, & red), some Worcester sauce, oregano, cumin, and used light brown sugar. Everyone loved it and it was super easy.
     
  4. OMG! This is one terrific soup!!! This was served at our company Christmas party. I only tasted it because everyone else at my table ordered it. I liked it then and decided that I had to find a recipe to make at home. This recipe was SO much better than what was served at the restaurant (and I thought THAT was good!). This is definately going into my Permanent Addition cookbok. I substituted beef broth for the water and bouillon. I really think the brown sugar makes this recipe. I will definately be making this one over and over and over and over, etc.
     
  5. Delicious! My husband will eat stuffed peppers if I make them but that's about it. He really enjoyed this soup saying how good it was and wanted to know if I made enough for tomorrow. I froze the leftovers in individual containers so if either of us want it for lunch or for dinner with a salad and some crusty bread we could have it.
     
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Tweaks

  1. When I made this soup, I did not add 2-quarts of water, nor did I add the bouillon cubes.  I just added 2 (14.5 oz.) cans of Swanson 50% Less Sodium Beef Broth, which was more than enough liquid along with the diced tomatoes and tomato sauce, and I used DelMonte Basil, Garlic & Oregano Diced Tomatoes, plus I used 4 (8 oz.) cans of tomato sauce.  As for the rice, instead of using long grain rice, I used a combination of rice and pasta (2 cups of leftover already cooked Knorr Taco Flavored Rice & Pasta).  I also used a combination of bell peppers, orange, yellow, and green.  I had cooked the peppers (along with a 1/2 cup of diced onion and 4 teaspoons of jarred minced garlic), in with the ground beef when browning the meat.  I only added 1 tablespoon of the brown sugar, and only 1 teaspoon of (seasoned) salt, plus I only sprinkled in some (Lawry's Seasoned) Black Pepper, rather than adding a teaspoon.  After I cooked and browned the meat and vegetables, and then adding in the remaining ingredients, it only took about 5 minutes to heat the soup through, rather than simmering it for 30-40 minutes.  After reading all the reviews, I think the reason why others added more rice and bell peppers, was that there was too much liquid and not enough rice and peppers.  I found by eliminating the 2-quarts of water and only adding the 2 (14.5 oz.) cans of broth, you'll have a much heartier soup, but you'll also have to reduce the amount of sugar, salt, and pepper.  Thank you Debe for sharing the recipe, as the soup was delicious. I'm sure I'll make it again, but with the modifications I made.
     
  2. Added home canned tomato juice for half of the water.
     
  3. Like the idea of the recipe but made a lot of changes to make it work so I'm not giving it a star rating. I used beef stock instead of the bouillon and water, I did 1 pound of sweet Italian sausage (since I had a bunch in the freezer) and 1 lb beef, then skipped the brown sugar. I also put my rice in uncooked so it would cook in the soup and not get mushy. Then topped it with chopped parsley. It was great and we will definitely be making it again.
     
  4. I tried this because a couple friends recommended this soup. I also cut the soup in half. I am not big on tomatoes being present in my dishes. I spent my whole meal picking them out. I might try this again with just more tomato sauce instead of the diced tomatoes. I also used brown rice too. It was decent in my eyes and hubby said it wasn't horrible, however my kids barely touched it (and they normally eat anything). Again worth a shot another time.
     
  5. Made this last night. I also used brown rice, lean ground round and onion. I left out the brown sugar too. Instead of the green pepper I used one of each red, yellow,and orange pepper. Excellant soup and oh soo colorful.
     

RECIPE SUBMITTED BY

OK....so it's not a picture of me....these 3 beauties are my babies...and I look just like THEM! If I'm not working to save up for these weddings, I'm outdoors.....and if the weather is bad; I'm indoors cooking! Such is life........
 
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