Teresa's Stuffed Pepper Soup

"This recipe was prepared for one of our annual cook-off's at PRC. (Courtesy of Teresa Henderson)"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
10
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Brown the meat and drain. Place in large stock pot.
  • If you like your green peppers soft, place in microwave for 2-3 minutes prior to placing them in the pan. If you like them crunchy, add them directly to the pot.
  • Add remaining ingredients and bring to a boil, adding Rotel tomatoes if you want to make it spicier.
  • Reduce heat and simmer for 30-40 minutes.
  • Add more tomato juice or water if it is too thick.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I tried STUFFED PEPPER SOUP for the first time in a restaurant and craved it from then on. I went to the same place for more, but they aren't serving it anymore. Still craving it I thought "fine! I'll make it myself!" This was a quick and easy one pot soup that is so good. I didn't use the ROTEL tomatoes. I also used 2lb. ground turkey with instant brown rice instead of beef and white rice, my son is a food natzi and he approved of this soup and took a container of it to school and I'm sure he is saying...EMMM-EMMM GOOD! I bet my husband will say the same thing too.
     
  2. I cut the recipe in half and started on it and noticed it said cooked rice...I had some rice pilaf I had made the other day left so I used that along with some chopped up onion and 1 minced garlic clove along with the other ingredients. I did use about 1/8 cup of rotel for spice and used chicken broth to thin the soup. It tasted very good and DH really enjoyed it and said "make it again." We still had some left and it had thickened up so DH said use it on pasta for lunch tomorrow! It is a quick and tasty dish. Made for My-3-Chefs Nov. 2009.
     
  3. A big hit for a quick dinner on a busy weeknight. This one definitely goes into my arsenal of regular recipes. I doubled the recipe and all the left overs were gobbled up for lunches. I used regular, uncooked rice, and let it simmer awhile longer, and I did add extra liquid along the way. Thanks for posting
     
Advertisement

Tweaks

  1. I tried STUFFED PEPPER SOUP for the first time in a restaurant and craved it from then on. I went to the same place for more, but they aren't serving it anymore. Still craving it I thought "fine! I'll make it myself!" This was a quick and easy one pot soup that is so good. I didn't use the ROTEL tomatoes. I also used 2lb. ground turkey with instant brown rice instead of beef and white rice, my son is a food natzi and he approved of this soup and took a container of it to school and I'm sure he is saying...EMMM-EMMM GOOD! I bet my husband will say the same thing too.
     

RECIPE SUBMITTED BY

I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes