Rating: 4.61 stars
477 Ratings
  • 5 star values: 331
  • 4 star values: 120
  • 3 star values: 17
  • 2 star values: 6
  • 1 star values: 3

An easy soup that tastes like stuffed peppers. A full meal in one bowl and is great with warm bread and a salad!

Recipe Summary test

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.

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  • Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.

  • In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.

Nutrition Facts

341 calories; protein 19.5g; carbohydrates 36.6g; fat 11.9g; cholesterol 52.3mg; sodium 1039.4mg. Full Nutrition
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Reviews (491)

477 Ratings
  • 5 star values: 331
  • 4 star values: 120
  • 3 star values: 17
  • 2 star values: 6
  • 1 star values: 3
Rating: 5 stars
09/25/2002
I thought I'd save some time by simply adding the rice to the soup & letting it cook in the broth...it absorbed all the liquid, and the recipe isn't soup anymore! It turned out more like a stew, and has an absolutely wonderful taste! I may not ever make regular stuffed peppers again! Read More
(299)
Rating: 5 stars
09/10/2008
Wonderful stuff! If I could give this 10 stars, i would. I made a few changes and it came out tasting exactly like stuffed peppers. I did not use sage,my opinion is sage does not belong in this dish. I did use 1 tsp oregano,1 tsp basil, 1 tsp garlic powder and 1/2 tsp accent. I also cooked the rice in the mixture and used 1/2 beef broth too. It did come out very thick but that is how we like it. Next time i will add a small can of tomato paste because i like more of a tomato flavor. I did not add taco seasoning like others did. Next time i will try this with cabbage. Thanks for the great recipe. Read More
(248)
Rating: 5 stars
11/28/2006
Such an AWESOME recipe!! I add a little twist to mine though. Even though I cook my rice first before adding it to the mix, I do find there is quite a bit of absorption of the juice, taking away from the soup. So what I do is add, depending on the quantity I am making, a few cans of beef broth. I think using the beef, with the chicken broth, adds a little compliment to the entire mix making a great meld of flavors! Using the extra broth keeps this soup, just what it is, soup and not a rice mush. Read More
(188)
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Rating: 5 stars
11/02/2003
My husband first tasted stuffed pepper soup in a resturant and we both loved it. I checked allrecipes.com and found this one and feel like I hit a jackpot. It is not only very easy to prepare but it tastes just like we had. Thank you for sharing your recipes. I have also given this recipe to 7 co-workers. All of them are coming back with rave reviews.Gail B Read More
(68)
Rating: 4 stars
01/07/2007
I just made this soup but I changed some of the ingred. and made it a 5 star according to my husband. Used 1 lb. free-range ground chicken plus 1/2 lb. ground round. Also added celery and garlic with the onions and peppers. I used 3 orange and yellow peppers instead of green. I also used 1/2 carton organic beef broth and 3/4 carton organic chicken broth and 2 cans of diced tomatoes coarsely pureed. I added organic brown uncooked rice after the above came to a boil and simmered it for 45 minutes or so. Then I added several spices. My family raved about it and said I could make it anytime! I probably just about doubled the recipe as stated. Read More
(48)
Rating: 5 stars
09/20/2004
I have to tell you a secret--I don't like bell peppers-at all. Period. I decided to try this recipe because my other half loves stuffed peppers. I added more minced garlic when I was sweating the onions and it was tasty! This recipe does not have the overpowering taste of bell peppers and I love that. After I added the rice I had to add more liquid because the rice soaked it up, but that's ok! The day after it's good too. It's more of a goulash consistency, but oh so yummy. My family LOVES this recipe! Thank you! Read More
(47)
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Rating: 5 stars
03/16/2009
LOVED IT. I agree that I wanted a tad more flavor than the seasonings indicated - so I added a splash of red wine, some garlic and basil as well as a little worcestershire sauce when I was browning the meat. None of my personal seasoning decisions make this less than as written - I just wanted it to have a bit more kick. Thanks for the recipe! Read More
(43)
Rating: 4 stars
03/06/2009
Great flavor and filling dinner. This is a great recipe a quick throw-together dinner. I usually have all the ingredients on hand. I did add one more bell pepper and omitted the sage (just don't like the taste of it in anything). Also used one can of Rotel and one 14 oz can of diced tomatoes instead of one 28 oz can of tomatoes. It's even better the next day. Read More
(22)
Rating: 5 stars
11/18/2008
This was honestly the best I've had in a long time. Hubby is a food snob and still loved it! In fact... has asked for it twice since we had it the first time about a month ago!! Thanks!! Read More
(20)