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    You are in: Home / Recipes / Tri-Colour Stuffed Pepper Soup Recipe
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    Tri-Colour Stuffed Pepper Soup

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on April 14, 2010

      Great Recipe!!!!! delish!

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    • on September 19, 2010

      I think I have died and gone to SOUP HEAVEN! Made exactly as directed and my family could not speak because they were too busy... well, eating, followed by compliments, Galore! The peppers add such a subtle sweetness to the broth and the meatballs, a heartiness that makes this dish a very pleasing and comforting meal. Thank you Swedie, we will enjoy this for years to come!!

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    • on March 08, 2010

      This was a very tasty soup. I made some changes to accommodate dietary restrictions. Since I can't have condensed tomato soup, I decided to just make my standard turkey meatball recipe, using rice as a binder instead of my traditional breadcrumbs. After baking off in the oven, I allowed the meatballs to simmer in a marinara sauce. Once the peppers were cooked to the tenderness of my liking (still with a little bite), I added the meatballs with all of the sauce along with the broth and diced tomatoes. We served this with a good handful of shredded cheese in each bowl. The flavors were very reminiscent of stuffed peppers, but I missed that texture of the rice so I think I'll add some to the soup next time. Thank you for posting!

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    • on October 02, 2010

      Swedie this was delicious! The only change I made was to brown the meatballs in the oven on my broiler pan. Thats only because I have a hard time keeping meatballs as balls unless I do them this way! This is delicious. I will no doubt be making this again! Thanks for a wonderful recipe! Now if only I had some good bread to eat with it. Thanks for sharing!

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    • on February 15, 2010

      Bee, I LOVED this soup, and so did my husband, but I did make some changes when preparing it. When I made the meat balls, I had to work with 1-1/4 lbs of ground beef, so I used 1/4 cup (plus 1 tablespoon) of the long grain rice, I added 1 extra large size egg, a 3/4 tablespoon of dried parsley, about 3 tablespoons of diced red onion, the 1/2 teaspoon of salt, an 1/8 teaspoon of pepper, and the teaspoon of Worcestershire sauce. I DID NOT add any of the tomato soup to the meatball mix tho. And when I made the meatballs, I rolled each into 1-1/8-inch in size, and that made 28 meatballs. I cooked the meatballs in a skillet which I sprayed it w/a no-stick cooking spray. Since I did not add any of the tomato soup to the meatball mix, I decided to add the whole can of soup, as well as a 1/2 cup of tomato sauce, a 3/4 cup of water, and 2 teaspoons of the Worcestershire sauce to the large pot that I was simmering the meatballs in for the 40 minutes. When I was saute'ing the onion and peppers, I used what peppers I had on hand, which was...1 large green bell pepper, 1/2 of a large red bell pepper, and 1/2 of a large yellow bell pepper, which I diced them into 1/4-inch pieces, and I only saute'd the onions and peppers for exactly 10 minutes over medium heat. After adding the onion and peppers to the meatballs and tomato soup/sauce in the pot, I then added 2-(14 oz.) cans of reduced sodium broth, a 3/4 teaspoon of paprika, 1-(14.5 oz) can of diced tomatoes with green chilies, plus I added a 1/2 cup of long grain white rice. I simmered the soup as directed (for 30 mins) but DID NOT remove the lid to stir the soup, so the rice would cook through throughly. After the 30 minutes were up, I then checked the soup and saw it had thickened slightly, so I added another (14-oz.) can of chicken broth, and finished heating the soup, which only took a couple minutes. Mmm, the soup tasted great!! Thank you Swedish_Chef for posting this recipe. I have never made a stuffed pepper soup, but always wanted to, and your recipe helped me off to a good start.

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    Nutritional Facts for Tri-Colour Stuffed Pepper Soup

    Serving Size: 1 (3376 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 304.2
     
    Calories from Fat 139
    45%
    Total Fat 15.5 g
    23%
    Saturated Fat 6.8 g
    34%
    Cholesterol 80.0 mg
    26%
    Sodium 708.1 mg
    29%
    Total Carbohydrate 25.3 g
    8%
    Dietary Fiber 3.1 g
    12%
    Sugars 9.7 g
    38%
    Protein 17.0 g
    34%

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